New Update
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Main Ingredients | Kidney beans, Rice |
Cuisine | Mexican |
Course | Rice |
Prep Time | 21-25 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Mexican Rice
- 1 cup Kidney beans boiled
- 2 cups Rice boiled
- 1 tablespoon Oil
- 1 tablespoon Garlic chopped
- 1 medium Onion sliced
- 1/2 medium Green capsicum cut into juliennes
- 1/2 small Carrot cut into juliennes
- 1/2 medium Yellow bell pepper cut into juliennes
- 1/2 medium Red bell pepper cut into juliennes
- 1/2 cup Corn kernels boiled
- 1 teaspoon Mixed dried herbs
- 1/2 teaspoon Red chilli flakes
- to taste Crushed black peppercorns
- 1/2 cup Tomato ketchup
- to taste Salt
- 7-8 Fresh basil leaves
Method
- Heat oil in a non-stick wok. Add garlic and sauté till golden. Add onion and sauté till golden.
- Add capsicum, red pepper, carrot, yellow pepper, corn kernels and kidney beans and mix well.
- Add dried herbs, chilli flakes, crushed peppercorns and tomato ketchup, mix and cook for 2-3 minutes.
- Add salt, torn basil leaves and rice, lower heat and mix well. Let it get heated through.
- Serve hot.
Nutrition Info
Calories | 2486 |
Carbohydrates | 481.9 |
Protein | 83.3 |
Fat | 22.9 |
Other Fiber | Iron- 26.5mg |
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