Mexican Rice
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
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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.
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.
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Accompaniments
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 |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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