Who loves Indian food & rice dishes but are bored of trying same things.

Mexican rice is perfect dish for you & will leave you excited with its  spicy & tangy flavor.

Made this dish  to welcome our new neighbors & they loved it too. Have it with salsa or guacamole or just like that. I am sure you will love it.




Prep Time: 20 Mins

Cooking Time: 10 mins
Recipe Level: Easy to Intermediate
Spice Level: Medium
Serves: 3-4 People
Shelf Life: Best to have fresh. Can be eaten upto 2 days if kept in cool temperature.
Serving Suggestion:  Have as it or serve with Guacamole , Salsa , Sour cream in tacos


1 Wok


  • 1 Green , Red & Yellow Capsicum / Bell Peppers cut into small cubes
  • 1 Medium size chopped onion
  • 2 medium size tomato cut into small cubes or pureed
  • 1/2 cup black beans
  • 1/2 cup sweet corn
  • 2 Green chilli- chopped
  • 1 tbsp jalapeno chopped
  • 1 Garlic clove chopped
  • 1tbsp vegetable oil
  • 1 cup soaked & parboiled rice
  • 1 tsp Red Chilli Powder (Adjust as per taste)
  • 1 ½ tbsp Salt (Adjust as per taste)
  • 1tsp Cumin powder
  • 1 tsp Tabascos (optional, if you like spicy)


RICE – soak rice for 2 hrs & par boil it in a open vessel so that you can check when to take it out. It will be cooked further when we make the dish.

VEGETABLES – Cut all vegetables into small cubes. Tomato you can make puree or chop them small.


  1. Heat oil in a wok & add chopped garlic & fry for 30 sec.
  2. Add green chillies & onion & fry them for another 30 sec
  3. Add capsicum & tomato & add salt & let them cook for 1-2 min with the lid on.
  4. Add black beans & corn & saute well.
  5. Add parboiled rice , chilli powder & cumin powder & mix well.
  6. Add jalapeno ,tabasco & mix well.
  7. Garnish with coriander leaves.
  8. Serve just like that or with salsa, sour cream & guacamole.



  • It can also be used as a filling for Taco night along with some salsa, guacamole & sour cream.
  • If corn is frozen, add at last with beans, if fresh, add at the same time as bell pepper.
  • Recipe itself is spicy, so reduce if you cannot take the Mexican heat.
  • I used long white grain rice, however, it will turn out to be equally tasty with any other rice.
  • You can also top it with cheddar cheese.

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