by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 357 cookbooks
This recipe has been viewed 136982 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.