Ingredients
Directions
- 1
In a pan, add 1 teaspoon of butter.
- 2
Add red and yellow bell peppers, broccoli, sweetcorn, and soaked plus boiled rajma.
- 3
Cook for 5-8 minutes until veggies are crunchy.
- 4
Add oregano, salt, chilli flakes, and chili powder. Mix well.
- 5
Add boiled rice , coriander , lemon juice and cook for another 2 minutes. Mexican rice is ready.
- 6
In another pan, add 1 teaspoon of butter and chopped garlic.
- 7
Add red and yellow bell peppers, broccoli, sweetcorn, salt, oregano, and chili flakes.
- 8
Add tomato purée and cook for 5 minutes.
- 9
Add Schezwan chutney and Amul cream. Stir well.
- 10
Add a slice of cheese and cook until melted.
- 11
Arrange the Mexican rice on a plate and top with the creamy sauce. Serve hot.
