Corn and Salsa Rice |

Posted on

19 August 2013


Anjana Chaturvedi

Corn and Salsa Rice

Corn and Salsa Rice


Raw Rice-1 cup
Yellow bell pepper-2
Red bell peppers-1
Green bell pepper,chopped-1
Tomato,chopped -1 cup
Green chilies,chopped-2
Corn kernals,boiled-1 cup
Chili sauce-1 tbsp
Processed cheese- 2 tbsp (optional)
Oregano-1 tsp
Chili flakes- 1tsp
Basil- 1/2 tsp
Salt-to taste
Cooking oil- 1/4 cup
Preparation Time
Cooking Time


  • Wash and soak rice in water for 1/2 hour.
  • In a big pan add enough water and 1 tsp salt and let it boil.
  • When the water start boiling add the soaked rice and cook till done.
  • Strain the cooked rice on a colander and keep aside to cool down.
  • Roast one yellow and one red bell pepper on direct flame till charred from all the sides.
  • Peel the charred skin and chop the bell peppers.
  • Heat oil in a wide pan and when oil become warm then add chopped green chilies and stir.
  • Now add chopped tomatoes, roasted and chopped bell peppers (yellow and red) and salt.
  • Cook on medium heat till tomatoes become soft.
  • Now add chopped green and yellow bell pepper, boiled corn, oregano, chili flakes, and basil.
  • Mix all and then add boiled rice, chili sauce and mix gently.
  • Cook for 2 minutes on medium heat, remove from the flame and add grated cheese.
  • Serve hot.
Cooks Note

Preparation time: 20 minutes
Cooking time: 15 minutes
Serving: 4

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