By Rajlakshmi
March 13, 2026
Mexican rice makes for a hearty one-pot meal in a bowl and is very nutritious as it uses minimal oil, pre-boiled starch free rice and lots of vegetables.
3 cups boiled rice ¼ cup boiled rajma 2 tbsp chopped garlic cloves ¼ cup chopped carrots ⅓ cup chopped onions ¼ cup corn niblets ¼ cup chopped capsicum and red and yellow peppers ½ tsp oregano ½ tsp coriander powder ½ tsp cumin powder 1 tbsp Kashmiri chilli powder ½ cup fresh tomato puree ¼ cup chopped tomato ½ tbsp chopped coriander
½ tsp sugar Handful of olives 1 tbsp chopped jalapenos Handful chopped coriander 1 tbsp lemon juice Mexican tomato salsa, as needed
In an induction friendly pot or non-stick pan, heat oil, and put in garlic cloves, onion, corn, carrot and rajma and stir fry.
Add the capsicum, red and yellow peppers and stir fry on high flame. But do not fully cook these.
Add oregano, cumin seeds, coriander powder and Kashmiri red chilli powder. Add tomato puree and mix well until the moisture has dried up.
Add a bit of salt and the cooked rice. Add fresh chopped tomato pieces and fresh coriander leaves and stalk.
Add a pinch of sugar, some olives and jalapeno to add some spice. Add lemon juice and toss without breaking the rice.
Add pepper and a bit of salt and stir fry for 3-4 minutes. Mexican rice is ready.
Serve with Mexican salsa on the side!