top of page
  • Preeti Shridhar

Mexican Rice

After a tiring day, when you don't feel like spending much time in the kitchen, such rice dishes really come handy. Mexican rice is such a refreshing change from pulao. Although beans are used but it's still so light on the stomach.

I have used black beans but you can use any beans available with you. Can also use a combination of 2-3 varieties of beans.

Serve it with Salsa of your choice.

I served it with mango pineapple salsa.


Rice 2 cups cooked

Black Bean 1/2 cup (boiled)

Corn 1/2 cup (boiled)

Red Bell Pepper 1 small

Onion 1 medium

Garlic 4 cloves crushed

Oil 2 tbsp

Green chili 1 chopped finely.

Salt to taste

Cumin powder 1 tsp

Roasted Cumin pd 1 tsp

Oregano 1 tsp

Red Chili pd 1 tsp

Tomatoes 2 pureed

Chopped coriander 2 tbsp

Lemon juice 1-2 tsp


  1. Chop onion and  bell pepper into small cubes.

  2. Heat oil in a pan.

  3. Add onion , green chili and garlic.

  4. Once onion softens a little add bell peppers.

  5. Saute for a couple of minutes.

  6. Add red chili powder.

  7. Now tip in tomato puree.

  8. Once it thickens, add cumin powder, roasted cumin powder , oregano  and salt.

  9. Give it a good mix.

  10. Add in black beans and corn.

  11. Once these warm up add rice.

  12. Mix carefully and let it be on medium low heat, so that rice absorbs all the flavours.

  13. Add lemon juice.

  14. Taste and adjust seasoning.

  15. Garnish with chopped coriander.

  16. Serve warm with mango pineapple salsa.


Recent Posts

See All


bottom of page