Mexican Rice

by Tarla Dalal

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Sautéed vegetables, boiled rajma, a sprinkling of chili flakes and steamed rice come together in this delicious Mexican rice. Great for a working lunch, and works as well as the rice dish for a party lunch or dinner.

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Mexican Rice recipe - How to make Mexican Rice

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Preparation Time: 15 minutes. Cooking Time: 5 minutes. Total Time: 20 mins 6Serves 6. (6 )
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Ingredients

2 1/4 cups Steamed Rice
1 onion, chopped
1 1/2 tsp chilli powder
1 cup boiled mixed vegetables
1/3 cup cooked red rajma (kidney beans)
salt to taste

To be ground into a paste
4 garlic (lehsun) cloves
12 mm. (1/2") piece ginger (adrak)

Method

You can take french beans, carrots, cauliflower, potaotes, corn as mixed vegetables.
Heat the oil and fry the onion for 2 minutes. Add the paste and fry again for 1 minute.
Add the chilli powder, vegetables and red kidney beans and fry for 2 minutes.
Add rice and salt. Mix well.
Serve hot.

Accompaniments

Mexican Bean and Cheese Salad
Mexican Minestrone

Nutrient values per serving

Energy	98 cal
Protein	2.8 g
Carbohydrates	21.2 g
Fiber	2 g
Fat	0.2 g
Cholesterol	0 mg
Vitamin A	106.3 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.5 mg
Vitamin C	5.8 mg
Folic Acid	5.6 mcg
Calcium	23.6 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	5.5 mg
Potassium	37.2 mg
Zinc	0.5 mg

RECIPE SOURCE : Dus Minute Ma Vangi Pakavi (Gujarati)

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Mexican Rice

Mexican Rice recipe - How to make Mexican Rice

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Mexican Bean and Cheese Salad Mexican Minestrone

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Mexican Bean and Cheese Salad
Mexican Minestrone