Vegan Mexican Rice

Vegan Mexican Rice

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Ipshita Mukherjee
Ipshita Mukherjee
353
Calories
Kcal
13
Protein
gm
10
Fat
gm
50
Carbs
gm
cookingtraditionicon
Mexican
vegan
Vegan
recipepreparationtime
00:30

Ingredients

  • listcheckRice 30g
  • listcheckRajma 30g
  • listcheckMustard oil 10g
  • listcheckTomato 50g
  • listcheckOnion 50g
  • listcheckCorn 20g
  • listcheckGreen Chili
  • listcheckGarlic
  • listcheckParsley
  • listcheckPaprika
  • listcheckSalt
  • listcheckWater
  • listcheckBell pepper 50g
  • Method

  • Step-1
    Soak Rajma overnight and keep it. Next day in a pot take water boil it and keep aside.
  • Step-2
    Soak rice while Rajma is boiling. Then in a pot take water and salt and let it boil. Add rice and cook till it’s half cooked. Drain water and keep aside.
  • Step-3
    Now in a pot take mustard oil add chopped onion and garlic and sauté it. Add Tomato, paprika, salt and cook till Tomato becomes soft. Now add rajma, corn, green chilli rice and cook till rice is completely cooked. Now add bell peppers and just mix it properly.
  • Step-4
    Garnish with lemon wedge, red chili and parsley.
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