De Arroz de México

Colour and flavour is the special touch in this recipe. The spice that cuts through when you enjoy your Mexican rice is not too sharp yet just right. There is a mixed subtle flavour of the ingredients, in which the rice was tossed, giving this rice dish a slight variation from the normal seasoned/masala rice. Serve the Mexican rice with hot (red/green) chilli sauce and raita.

De Arroz de México


  • Rice: 1.5 cups
  • Red capsicum: 1/2
  • Yellow capsicum: 1/2
  • Green capsicum: 1/2
  • Tomatoes: 2
  • Olive oil: 2 tbsp
  • Whole dried chillies: 3
  • Garlic: 6-7 cloves
  • Large onion: 1
  • Vegetable stock (can use chicken cubes to give it a non-Vegan flavour): 2.5 cups
  • Carrots grated (optional): 2

For the garnishing:

  • A few red, yellow and green capsicum pieces
  • Few coriander leaves/cilantro (optional)


  • Heat oil in a pan; add red capsicum, chillies, tomatoes and garlic. Sauté well on high heat.
  • Cool and grind this to a paste.
  • Heat oil in the same pan and add onions and fry well. Then add rice fry and add ground paste, stock, salt and grated carrots.
  • Cook till done, then garnish and serve.


Salty Tip:

  • Take care not to add salt if using readymade vegetable stock powder/chicken cubes as they contain the same.
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