Mexican Salsa Corn Rice - a vibrant and delicious Main Course Option!

I love Mexican food for its vibrancy, textures and taste profiles. One recipe which I always experiment with is Mexican Salsa Corn Rice. Amma Appa love this and when I get fresh Bell Peppers this is sure to be made at home.

This time Amma made the same and she added only Red and Yellow Colour Bell Peppers. Since there was fresh Basil at home, she added the same and the taste became even more delectable!

Mexican Salsa Corn Rice can be made as a Lunch Box Option or even when you have a family | friends get together at home!

INGREDIENTS

2 Tomato, finely chopped

1 Red Bell Pepper, de seeded and finely chopped

1 Yellow Bell Pepper, de seeded and finely chopped

1/2 cup Sweet Corn, boiled

1/2 cup Basmati Rice, raw

1/2 tsp Homemade Ghee | Clarified Butter

3 Fresh Basil Leaves, finely chopped

1/2 tblsp Chilli Sauce

1/2 tsp Red Chilli Flakes

1/2 tsp Oregano Flakes

1/2 tsp Salt | To Taste

1 tsp Oil

1 tsp Parmesan Cheese | Optional

1 tsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

• Wash and soak Basmati rice for half an hour. 
• In a kadhai add 1 1/2cups of water, a pinch of salt and ghee. 
• When the water comes to a boil, add soaked Basmati Rice. Cover cook on low flame till rice is cooked.
• Transfer to a plate and fluff the rice and keep aside.
• In a kadhai, heat oil and add tomatoes. Saute till tomatoes become soft.
• Add chopped bell peppers, boiled corn, salt, oregano flakes and red chilli flakes. Saute for 2 minutes on low flame.
• Add fluffed basmati rice, chilli sauce and chopped basil. Toss nicely and let it cook for 2 minutes.
• Switch off gas and add half of the grated Parmesan Cheese.
• Transfer to serving plate and garnish with fresh dhania and remaining Parmesan Cheese.

Note:

a. Any type of rice can be used. Just ensure the rice once cooked is fluffed up.

We have used:

1. Indiagate Classic Basmati Rice

2. Keya's Red Chilli Flakes

3. Keya's Oregano Freeze Dried

4. Kodai Parmesan Cheese

5. Ching's Red Chilli Sauce

6. Borges Light Olive Oil

7. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.