Mexican Rice


  • 1 cup Basmati Rice
  • Half cup boiled Rajma (kidney beans)
  • Half cup Corn kernels (boiled)
  • 1 cup bell peppers, diced
  • 1 Onion, sliced
  • Puree of 3 Tomatoes
  • 1 teaspoon crushed Garlic
  • Half teaspoon Cumin seeds
  • 2 teaspoons Bharat Mexican Masala
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Prepare the Rice: Begin by parboiling the Basmati rice until it’s almost cooked. Set aside.
  • Cooking the Base: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add sliced onions and crushed garlic and sauté until they turn translucent.
  • Stir in diced bell peppers. Sauté for 2 minutes until the capsicum begins to soften.
  • Pour in the puree of 3 tomatoes and let it cook down until the oil starts separating, about 3-4 minutes.
  • Spice it Up: Sprinkle 2 teaspoons of Bharat Mexican Masala into the pan. Mix well to incorporate the flavors into the base.
  • Add the boiled Rajma (kidney beans) and boiled corn kernels to the pan. Stir gently to combine all the ingredients evenly.
  • Incorporate Rice: Carefully add the parboiled Basmati rice to the pan. Gently mix everything together, ensuring the rice is coated with the flavorful sauce.
  • Adjust Seasoning: Taste and add salt if needed, keeping in mind the saltiness of the Bharat Mexican Masala.
  • Serve and Garnish: Transfer the Mexican Rice to a serving dish. Garnish generously with fresh coriander leaves for a burst of freshness and color.
  • Note: Jain Variation: For a Jain version, omit the use of onion and garlic. You can enhance the flavor with alternative spices or seasoning blends suitable for Jain dietary restrictions.