Sanjeev Kapoor

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Mexican Rice  Recipe

Red capsicum, tomatoes and carrots give this Mexican dish a lovely red colour.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Mexican Rice

Main Ingredients

Rice, Tomatoes





Level Of Cooking



  • Rice soaked and drained
    1 1/2 cups
  • Tomatoes 1 inch pieces
    2 large
  • Olive oil
    2 tablespoons
  • Red capsicum 1 inch pieces
    1 medium
  • Whole dry red chillies
  • Garlic
    6 cloves
  • Onion sliced
    1 large
  • Vegetable stock
    2 1/2 cups
  • Salt
    to taste
  • Carrots thickly grated
    2 medium


Step 1

Heat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, tomatoes and garlic cloves and sauté on high heat till slightly charred.

Step 2

Cool and grind to a smooth paste. Heat the remaining olive oil in another pan, add onion and sauté till light golden. Add rice and sauté.

Step 3

Add the ground paste, vegetable stock and salt and mix. Add carrots and mix. Cook till done. Serve hot.

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