by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 350 cookbooks
This recipe has been viewed 123470 times
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.
- 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.
Nutrient values per serving
|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|
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