Mexican Fried Grain

 

Mexican Fried Rice | Sanjeev Kapoor Khazana

Video taken from the channel: Sanjeev Kapoor Khazana


 

Khana Khazana March 06 ’11 Mexican Fried Rice

Video taken from the channel: Zee TV


 

Mexican Rice | मैक्सिकन चावल | How to make Mexican Rice at home | Chef Ranveer Brar

Video taken from the channel: Chef Ranveer


 

Mexican Fried Rice by Tarla Dalal

Video taken from the channel: Tarla Dalal


 

Easy Mexican Rice Recipe | How To Make Mexican Rice | Fluffy Mexican Rice

Video taken from the channel: Simply Mamá Cooks


 

Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak’s Kitchen

Video taken from the channel: Kanak’s Kitchen


 

Restaurant Style Mexican Rice

Video taken from the channel: Crouton Crackerjacks


Ingredients: 3 cups cooked white rice 4 tablespoons olive oil, divided 1 small onion, finely diced 2 garlic cloves, minced 1 cup frozen cor. In 12” skillet, heat oil, add rice. Cook until golden brown, stirring frequently. Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.

Ingredients 1tbspolive oil 1large garlic clove, minced 1onion, diced (white or brown) 1/2red bell pepper / capsicum, diced (about 1 cup) 1cuptinned black beans(drained) 1cuptinned corn kernels(drained) (or frozen corn) 4cupscooked rice. To make mexican fried rice, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the. The secret to fried rice is to use 1-3 day old rice.

It will fry up better in the pan, trust me. We made our rice in a slow cooker using half chicken broth, half water, a can of Mexican diced tomatoes and a little fresh cilantro. 2 days later we added some sauteed onion, peppers and that fried egg. Directions Step 1 Heat oil in a large saucepan over medium heat and add rice.

Cook, stirring constantly, until puffed and golden. Step 2 Stir in. Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice really absorbs the flavors yet has the perfect consistency.

Mix in the chopped cilantro after cooking. If you add it before, the cilantro gets brown in color and wilted. Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

Stir in tomato sauce and vegetable brot. How to make Mexican Rice: 1. Prep the rice: Add rice to a fine mesh strainer and rinse it until the water runs clear.Sauté the rice in hot oil in a saucepan until golden brown. 2. Add remaining ingredients: Add tomato sauce, garlic, and diced onion to the pan. Stir in tomato bullion, salt, carrots, peas, and water.

Mexican fried rice is a fun twist on fried rice and a delicious all-in-one dinner with ground turkey, onions and peppers, black beans and corn, salsa and rice. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes.

List of related literature:

Once the oil has begun to smoke, add the shallots, chile, and garlic, then immediately add the rice.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

For Mexican-style rice, the grains are cooked in hot oil before any liquid is added, adding another layer of flavor.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Rice cooked the Mexican way is a flavorful pilaf-style dish, but we’ve had our share of soupy or greasy versions.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Add the rice, lemon rind, jalapeño, salt, and chicken stock and cook, covered, over low heat for 20 to 30 minutes, until most of the chicken stock is absorbed and the rice is tender.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Combine the rice, beans, cumin and cilantro in a bowl, season to taste with salt and freshly ground black pepper and then divide the mixture between the two tortillas.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

There is no best recipe for arroz con pollo, or chicken with rice.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Add the onion and fry until translucent; stir in the rice and fry, stirring from time to time, until it turns a light golden color.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

Our rice recipe is pretty mild, but if you can’t get enough fire, you can always stir in a few chopped jalapeño peppers or some hot red pepper flakes.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Simmer over low heat for 30 to 40 minutes, until the water evaporates and the rice is tender.

“Eat and Run: My Unlikely Journey to Ultramarathon Greatness” by Scott Jurek, Steve Friedman
from Eat and Run: My Unlikely Journey to Ultramarathon Greatness
by Scott Jurek, Steve Friedman
HMH Books, 2012

In the same pot over high heat add the crushed rice, chopped herbs, salt and black pepper and sauté for 2 minutes, add water bring to boil then reduce the heat to medium low and simmer covered for 30 minutes.

“Authentic Iran: Modern Presentation of Ancient Recipes” by Soraya Vatandoust
from Authentic Iran: Modern Presentation of Ancient Recipes
by Soraya Vatandoust
Xlibris US, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

88 comments

Your email address will not be published. Required fields are marked *

  • This was the BEST RICE HANDS DOWN!!! I used one bullion cube per cup of rice i made 4 cups of rice and 8 cups of water. I wish I could show you how fluffy and beautiful it is. Thank you! I made chicken enchiladas and refried beans yummy!!!

  • I have watched a multitude of YouTube videos(all in Spanish) and have gotten inconsistent results, with yours PERFECTION all the time. It’s the only recipe I use and recommend. Thanks! It almost seems that the rice is social distancing.

  • I was lucky to find you in you tube.  I love fried rice your thai, mexican and chinese fried rice is really fantastic, your technique of cooking and added information about making green formula is very tasty and one secret I want to learn.  No wonder Indian food are so delicious.  I subscribed to your channel to learn more about your new recipe.  Thank you and more power.

  • I’m Mexican and made this recipe and came out soooo good! It brought back memories of my vacations in India and the way the Mexican food has an Indian twist too it. I did also notice the Italian and Chinese had the Indian flare. I don’t know why people in the comments acted all surprised saying it’s not Mexican, it’s not, the description says “with a twist” certain countries can’t get the authentic ingredients from Mexico. So they add their “twists”. Great video and easy too follow.

  • you can use 1/4 tsp of ground coriander and cumin + chicken broth instead of water… the technique is great tho (just don’t HAVE to use msg)

    use animal fat to brown the rice and bloom the spices into it right before you add the liquid ^_^

  • His show is for an Indian channel, so he is of course going to cater to an Indian taste and audience. The same as any “Indian” restaurant in America or Europe caters to a Western taste.

  • I wanted to make Mexican fried rice today, and I thought of checking your channel for a recipe. What serendipity that I found one on your channel. Rest in peace, Auntie! You will be greatly missed!

  • I finally made the rice my grandma made my grandpa and everyone. Thanks for the recipe. I’ll definitely be doing the carne guisada next

  • Looks good. My former mother in law would put a slice of onion in once the water was poured, that way you can take out the onion, but have the flavor. I look forward to watching more of your videos.

  • Hi this looks delicious will definitely try it �������� please help me to subscribe to my channel thank you ����������������������������

  • RB I don’t have corn but can we add baby corn as optional, is there any optional for oregano?? Coz as it’s lock down period I am not going to super market please suggest guru ji

  • I’m sorry Lady but this is not a Mexican rice!!!! Not even close!!! I’m Mexican and your recipe is juts ridiculous!!!! Sorry you should change the name of this recipe!!! Not MEXICAN!!!

  • Sorry Mr. Chef man, but your insistence that you cannot make world-class Spanish/Mexican rice without some commerical concoction like “Caldo de Pollo” (which literally means “broth of chicken”) is absolutely ridiculous. I promise you all those authentic Mexican restaurants all over the world do NOT have a little bottle of that crap sitting on their shelf. Maybe you’re sponsored by them, I don’t know. But viewers, you do NOT need that stuff.

  • I’ve never tried Mexican rice before, then I went to this Tapas restaurant in my centre with two of my badminton friends who love the place.. so they suggested that we’d try it out for a little something to eat.. I had 3 chicken tacos, Mexican rice, onions and peppers… it was definitely delicious and I would have that again if I went to this restaurant, the rice had a touch of cheese inside, it was really nice though, so I wondered how that would be made, I’m curious because I like rice a lot and this could be something different to try out:)

  • This nt the exact recepie she didnt now there r only 3 ingredients in mexican rice no vegies in the just a spoon of ketchup n tomato paste n garlicc onion blended

  • I made many dishes of fried rice at home many times but it don’t taste very good when I tried your it was having amazing taste i liked the crunch of nactoos and salasa and thanks for sharing this dishes to all of us

  • Another easy Peesy recipe
    Never thought we could make mexican spices at home so easily Thanks for sharing ����
    Pls tell which brand karahi you use or Mummyji ki rasoi mein ��

  • Anyone know how cooking time changes if I double the recipe? I’ve made this a few times and I love it, but I don’t know if it would come out as well if I didn’t adjust cooking time

  • I’ve been watching so many videos on how to make the perfect fluffy spanish rice! Ive never had any luck until i watched your video today! Thank you so much!!!

  • Caldo De Pollo is essentially Chicken Bouillon, Onion Powder, Parsley, Salt, MSG, Turmeric, Paprika and Sugar. If you want to try and make your own blend.

  • Arey yaar 70% video is not covering food… kaun hai video grapher ����‍♂️����‍♂️����‍♂️����‍♂️ ye kisi ne bataya nai aap ko������

  • hello mam maxican rice recipe dekhke maine bhi banaya.aacha ban gaya.mujhe ye rice banana nahe ata tha.per maine bankar mere baccho n ko surprise deya.wo bhi khus hue.per mai thanks apko boluge.

  • I’ve made this so many times…best I have come across for an authentic Mexican rice. I add a little more sauce since I double the recipe so we can have leftovers. The caldo de pollo is essential

  • Awesome video, the rice looks Yummy! Please don’t take offense, just wanted to help your pronounciation of Caldo.. the Cal is pronounced the same as though you’d say Cal-ifornia (*Cal-do*)��. not Cold-o. God bless you.

  • Love your recipe. I blend tomato paste 1\4 cup water onion and garlic in a blender then boil it down with the toasted rice in the pot. Once it boils down I add 1 and 3/4 cup of water and a tbs of knorr chicken tomato seasoning. Let it boil, reduce temp cook for 20 then turn off the fire lift the lid to release steam. Put the lid back on and let rest for 5-10 mins then fluff. Its fantastic but I am definitely going to try yours

  • the first impression is the best one, you have invented a new wave of cutting an onion, forget about the culinary institute of France or the distinguished culinary institutes in the American soil, all teach how to cut onions the first lesson. we don’t want to show how to cut and at the same time waste food, Onions cut, pushed aside, it is obvious you are not going to come back use that waste. Mexican restaurants can not afford to waste as you do. Years back a young woman was on PBS show featured ways to use green beans, cutting the beans on both ends about an inch, goes into the waste bin, viewers know she is wasting and people go to bed hungry. I have watched hundreds of shows, all have one thing in common, onions peel the skin first. Paramasivam

  • Awesome rice! Changed my life and replaced my old recipe! Also learned that you can use a Mason jar on the blender…thanks and keep up the good work

  • yumm, got to make this. every time i try and make mexican rice it never never turn out, its hard and burn and trust me not right.lol. so thank you so much for this recipe

  • The secret to restaurant style mexican rice is actually chicken and tomato bouillon… so that the rice isn’t sticky from the tomato sauce

  • Please take the Mexican out of this recipe. I do not know what this mixture of ingredients is, what I do know is no Mexican family of mine would be caught dead eating it. When you want to use Mexican in your title do some research first. I’m Mexican and have never seen such a thing cooked at any family gathering.

  • I’m sorry but that is not Mexican rice because you put too many things that isn’t in traditional Mexican rice doesn’t have. Mexican rice only has tomato pure blended with garlic and onions while you fry the rice until it’s golden in color and then you add the blended ingredients with double the amount of water to rice, then you fadd peas and chopped carrots.

  • Hum Indian jab tak veggies na daale tab tak apne wale khaane ka taste nhi aata. Mexican Rice to nhi bna ye to Veg Pulao hi bann gya������

  • The knorr has MSG that’s why you like it more. It means you don’t eat good food as people who do not eat MSG can’t handle that unique flavor common to so much. Your fish sauces will have a similar quality t your chicken sauces etc. You are unable to taste natural food until or unless you break your addiction to MSG.

  • Come on guys it’s Pulao with some fancy veggies. Nothing new we can learn from Mexicans I suppose. Anyways thanks for the recipe we indians already know so well.

  • Thank for sharing this recipe. I just tried and came out very well except for I goofed on the water otherwise it was great… can u also share some low carb main dishes please.

  • If you want to take this to god level…add some bell pepper. You will never eat spanish rice without it again. It’s a Tex Mex thing. lol

  • I poured the rice into the hot oil and the rice that hit the bottom, for 10 seconds before I stirred it puffed up and turned white….lol

    I used Uncle Ben’s long grain, but it is parboiled.

  • A mexican rice recipe instructed by a woman with a heavy Indian accent and the very first ingredient mentioned was basmati rice rice…everything sounds authentic cooking, sign me up please, lol.

  • Thanks so much for your appreciative words. I am glad I am able to make wonderful meals possible for so many of you, all over the world it has been my life-consuming passion, and nothing makes me happier than your feedback. Do also share your suggestions on what to improve, what kind of recipes to upload, and all.

  • Im a goof that cant cook. I burn rice. Rice isnt cooked well blah blah blah. This came out great!! Love the tomato caldo cubes didnt know they made that flavor. I added chicken it was good

  • I’ve been buying sides of rice for years from a local Mexican restaurant because I couldn’t find a recipe that tasted right. I finally found it here! I made it as a side for dinner tonight & it turned out perfectly. It tastes great & will save me money. Thanks so much!

  • I’m gonna tell you that Mexican rice is not good at all! It’s flavorless and that’s all that’s to it.And your supposed to rinse rice! All Asians and Spanish people rinse our rice.

  • I want to make Spanish rice but don’t have the pollo seasoning or knorr chicken cube. As for fresh tomatoes where I live in canada the are not the tastiest yet. It’s July now and some tomatoes don’t taste that good. The ones ripe on a vine are so good and tasty. The local ones not so much and even the organic ones not good so much. I thought of using can tomatoes the good ones san marzano and crushing them and using them. I usually grate my onions and garlic. I don’t know which rice to use. Jasmine is nice or long grain. That’s it.

  • Mashaa ALLAH fantastic thanks sirji very nice recipe ������������������������������may Almighty ALLAH bless always n protect you always all the best ��������������������❤️❤️❤️❤️

  • You are definitely the best….. I can try any of your recipes to the T and without fail it comes out amazing. Noone can replicate the Tarla Dalal magic.

  • Give it another name.
    Cambodia Cameroon Canada veg Pilaf.

    Indian Pulav
    Vegetable Khichdi.

    All in all.

    You wear a suit, Tuxedo, sports jacket
    Blazer.

    Spray or Gel your hair.

    Cologne, perfume all the same.

  • I was all into your video. But when I went to your web site to just get ingredients. Pop up after pop up keep blocking me. So please but ingredients on this youtube. Makes it easier for everyone.

  • I literally just made a tiktok with some super easy recipes. I’ll be uploading 2-3 times a week if anyone is interested in following this is my username ❤️: getwifedup101

  • I love your channel! Everything is so easy to understand and to recreate! Do you have a video on pantry essentials you need to have at all times to make recipes? If not, what do you recommend to have on hand always?
    Thank you!

  • Question: Do you normally just throw the rice in as is? OR Do u sometimes rinse off the rice to get rid of that starchiness before cooking it?

  • Thank you so much for this recipe!! I just made this (first time making rice) and it was delicious. It tasted just like my mom’s lol

  • This is the best recipe I’ve tried for Mexican rice! How do you know the ratio for rice/water when you’re trying to make more rice…for example, 2 cups of rice?

  • First mistake tomato paste, I am Mexican and we do not make rice like that we use either tomate sauce or fresh tomate pureed in the blender we add cumin, garlic, chicken broth, pepper and knorr Chicken flavored powder and also we use chicken broth either store bough or home made.

  • That tip about waiting 20 mins and then letting sit for 10 before forking through made my rice great tasting. It was the missing step

  • Thanx so much for this Mexican rice recipe. I rly needed this Mexican rice recipe. Bc I forgot my own Mexican rice recipe.��������❤️��������

  • I am Mexican but I wanted to know how to make the wet style rice like in Tex mex restaurants. Not the dry kind I always make. I watched the video quickly and didn’t see it was just a Tbl of tomato paste! I put the whole can of paste! Lol it was actually delicious but it took forever to cook. The flavor was a little too much of processed Tomato. The next time I will blend real tomatoes onion and garlic then fry that mixture and see how that woRks. Thank you for the recipe.

  • I think you meant “bring it up to a boil.” But you said, you’re “gonna bring it up to a simmer” @ 4:51 How long do you boil it first before you cover? Anyway, I’m gonna try this recipe. Thanks.

  • It should be said that caldo de pollo is very very high in sodium, replacing it with concentrated homemade chicken stock is the healthier and best substitute. If high sodium is not an issue for you, by all means, go ahead and use it.

  • Hi guys! I know how to cook plov (chicken and rice dish); it is a very simple recipe! Here it is enjoy!!! https://www.youtube.com/watch?v=pR_e0VLTVx0

  • I tried to focus on the Rice but only thought how could you measure in Cups… Well anyway will try it to impress my Esposa, thanks for that one 😉

  • My kids hate onion. As I did as a kid. But I have since realized it was just the texture and the sharp taste of undercooked onion. But if you cook the onion first and let it caramelize. They don’t realize the onion is there. They are always surprised when I tell them that there is an onion in most of the food I cook. LOL

  • The recipe calls for 3/4 cup of water to add into the Blender. However when you were explaining it in the video you said 1/4 cup. Which is it? My Rice comes out a little mushy. I don’t know if I need to reduce the amount of water or because I lifted the lid before the 20 minutes.

  • 4:09 sooooo many ways to make rice and sooooo many ways people like it. For example my pastor absolutely refuses to eat rice that has cumin in it. He likes cumin, just not in rice. And I LOVE cumin

  • My grocer stocks the Knorr caldo de pollo. But I also saw Knorr caldo con pollo which looks like it has tomatoes in it. Has anyone tried the con pollo and, if so, what do you use it for? Thanks.

  • I’m making this again! Lol its my now favorite go to Mexican rice!! Immalso making your crock Birria tacos �� omg I’m so happy lol

  • Looking yummy chef.. I’ll definitely try this recipe whenever the boiled rice will left����.. I like your today’s dialogue that ” Ye mt sochna k ranbeer ka aaj program bche hue rice ko use krna tha”.����..

    I’m a heartily fan of your’s recipes ������

  • Hello Ranveer, I started to watch your videos a few days ago and everything looks good.

    I’m mexican, so I have two things to say about this recipe:

    1. I have never seen anything like this, anywhere in México.
    2. It looks awesome, I have to try to do this at home.

    Thumbs up.

  • I have leftover white rice from yesterday and looking how to make Mexican rice and yes yours seem easy thank you I’m going to go make it right now: )

  • Caldo de pollo literally means chiken broth. Instead of using that dried powder, you can get some homemade chiken broth and use it instead of the water on the recipe.

    Halings from Mexico City.

  • For many years, I never washed rice before cooking plain rice and always toasted it before making Mexican rice. Now, I’ve been taught to always wash rice until water is clear. How would your method work for toasting washed rice? @SimplyMamaCooks

  • Thank you! I made the rice last night for dinner and it was fantastic! Yep I did over do it on the cumin but amazing! Never had rice so perfect.

  • I’m mexican and we dont eat rice like this…. i dont even know how he got the idea that this is mexican. The “chili” sauce doesnt make it mexican. We dont have basmati rice in mexico just long grain rice.

  • Hello sir.i am from Kolkata.thank u for share recepies.i enjoyed ur videos very much.aapse bohot kuch shikte hai,history Jan pate hai.mujhe bohot acchi lagti hai.����

  • Yes we are enjoying it too.. Especially amidst this pandemic..
    It’s refreshing to see you cook n make it such a joy to watch.. Keep sharing more recipes sir..
    Thank you again..
    Please please please share some Jain recipes also..

  • I am feeling bad that l am sister of an iitan rather than the sister of ranveer ��, because in my house ppl hardly pay attention for the food…… Trust me, my mom doesn’t even know how to make paneer butter masala curry but l badly love it��…… Love towards the North Indian dishes from AP……

  • Improve your video making quality…Most of the time only your face is visible rather than the food your are making. Just a suggestion.

  • Ranveer I am not very keen of cooking bt during lockdown I saw ur recipes n make some of them n got appreciation from my kids so thanks

  • I struggle with w the rice sometimes and this has been a lifesaver! it’s funny because I use the exact same products as you and seem to always burn the rice lol tonight I made your recipe and it came out PERFECT! Thank you

  • This was the most well explained tutorial ever!! Thank you so much. I just moved into my first place on my own with my boyfriend and we’ve been having withdrawals from our parents Mexican rice. My boyfriend loved it!!! Please keep making videos:)

  • Ranveer brar you are just amazing, I really Njoyed your videos and recipes, always try the way you did, love you and God bless you ��

  • Been using your recipe a few times. Got to say following your video cooks perfect like you say. Rice is very good like restaurant style. Thank you so much for sharing.

  • Using tomato sauce instead of the powder makes it more tomato flavored and a darker red. Using just enough sauce to make it pink is better.

  • Hi Ranveer, I loved your cooking but have a suggestion, pls put camera more on food rather than your face as we can hear you when you talk but want to watch food.

  • I love this recipe.! It is just like a fine mexican restaurant’s rice. It is fluffy,tasty and not sticky. I was doing wannabe mexican rice, whiich was calroce rice and 1/2 a jar of mild salsa in an asian rice cooker. It was so funny to see the faces of my family when they ate that. LOL But, now I can make the real deal & we don’t have to drive to resaurant to get it. Yummy! Thank you for sharing this Mexican Rice recipe!

  • Summary: A & B are preparatory, followed by 3 components Salsa, Nachos & Rice.

    > A. Mexican Masala: lightly roast 3 tsp cumin seeds, 2 tsp coriander seeds; add oregano; add salt & grind, 1 tsp chilli powder

    > B. Common Ingredients: 2 green chillis chopped fine, 3 tbsp coriander leaves chopped with tender stem, 4 cloves garlic chopped fine. 2/3rd goes to Salsa & 1/3rd goes to Rice.
    > 1. Salsa: 2/3rd of Common Ingredients 4 medium tomatoes chopped & blended to paste, 1 big onion chopped chunky, 2/3 rd of Common Ingredients, Salt to taste, ½ Lemon squeezed

    > 2. Nachos: 1 cup wheat flour, ½ cup cornflour, 1 tbsp Mexican masala, mix and make chapatis, cut into triangles & shallow fry

    > 3. Rice: fry on pan 2 garlic cloves chopped, 1 medium onion chopped onion, ½ cup corn kernels blanched, ¼ cup carrot peeled & chopped, ¼ cup capsicum chopped (light cooking; don’t brown the onions). Add ¼ cup lobia boiled, ¼ cup kidney beans boiled, 1/3rd tomato puree, 3 tbsp Mexican masala, 2 cups previously cooked and cooled rice, 1/3rd of common ingredients, ¼ cup chopped tomato, 2 tbsp coriander leaves

    > Presentation: Top the rice with salsa & grated cheese, and serve with nachos on the sides.

  • Ranveer sir… I saw this recipe on facebook… Now I like request for chipotle receipe… I want to cook at home… After coming to USA I like it a lot so… Hope u cook and share a video… Love ur recipes

  • If you read the information you will see that it says fried rice gets a “Mexican twist” It never said it was authentic Mexican rice.