Go Back

Indian Mexican Rice from Monica Bhide

Mexican flavoured rice with corn and beans, a recipe that will fit into your Mexican Vegetarian menu PURFECTLY!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 serving


  • 1/2 yellow onion , peeled and finely chopped
  • 1 clove garlic minced ,
  • 1 tsp cumin seeds
  • 1 tsp turmeric (I used 1/2 tsp)
  • 1 tsp cayenne pepper (red chilli powder)
  • 1 tsp cumin powder
  • 1 tsp oregano dried
  • 1/3 cup tomato puree
  • 1 cup rajma cooked
  • 3/4 cup sweet corn fresh kernels
  • 1 cup tomatoes diced red
  • 4 green chillies , chopped (I used just 1)
  • 1 cup basmati rice
  • to taste salt
  • water as needed
  • coriander for garnishing


  • Heat oil in a large pan. Stir in garlic and onions, stirring around for 4-5 minutes till soft.
  • Add all spices - stir to cook for 30 seconds.
  • Add all remaining ingredients along with the rice, salt and water (around 2 cups).
  • Bring to a boil. Cover and cook for 8 -10 minutes or so until rice is done.
  • Serve garnished with fresh coriander.


My notes
This was a hearty filling one-pot rice dish perfect by itself for a weekday dinner, if you pressure cook the rajma in the morning or over the weekend. Along with other accompaniments it can make an excellent main course dish for a Mexican dinner.
I added the oregano and cumin as we love the strong Mexican taste they impart to a dish. Also as the tomatoes I used were on the sweeter side, I used some tomato puree for added zing! Overall a simple recipe for a great tasting dish that I'll surely make again!
[Extracts taken from Monica Bhide’s book Modern Spice published by Random House
More about Monica Bhide on her website.