How to make Mexican Rice -

Mexican Rice flavoured with herbs and spices.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kidney beans (राजमा), Rice (चावल)

Cuisine : Mexican

Course : Rice

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For more recipes related to Mexican Rice checkout Burrito Bowl, Rajma Pulao . You can also find more Rice recipes like Masoor Dal Berries Chicken Pulao Tricolored Biryani Bohri Khichdi - SK Khazana Popeye Pulao

Mexican Rice

Mexican Rice Recipe Card


Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mexican Rice Recipe

  • Kidney beans boiled 1 cup

  • Rice boiled 2 cups

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Onion sliced 1 medium

  • Green capsicum cut into juliennes 1/2 medium

  • Carrot cut into juliennes 1/2 small

  • Yellow bell pepper cut into juliennes 1/2 medium

  • Red bell pepper cut into juliennes 1/2 medium

  • Corn kernels boiled 1/2 cup

  • Mixed dried herbs 1 teaspoon

  • Red chilli flakes 1/2 teaspoon

  • Crushed black peppercorns to taste

  • Tomato ketchup 1/2 cup

  • Salt to taste

  • Fresh basil leaves 7-8


Step 1

Heat oil in a non-stick wok. Add garlic and sauté till golden. Add onion and sauté till golden.

Step 2

Add capsicum, red pepper, carrot, yellow pepper, corn kernels and kidney beans and mix well.

Step 3

Add dried herbs, chilli flakes, crushed peppercorns and tomato ketchup, mix and cook for 2-3 minutes.

Step 4

Add salt, torn basil leaves and rice, lower heat and mix well. Let it get heated through.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.