Corn and Salsa Rice

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1 cup - raw rice
  • 2 - yellow bell pepper
  • 1 - red bell peppers
  • 1 - green bell pepper (chopped)
  • 1 cup - tomato (chopped)
  • 2 - green chillies (chopped)
  • 1 cup - corn kernels (boiled)
  • 1 tbsp - chilli sauce
  • 2 tbsp - processed cheese (optional)
  • 1 tsp - oregano
  • 1 tsp - chilli flakes
  • 1/2 tsp - basil
  • Salt to taste
  • 1/4 cup - cooking oil

How to Make Corn and Salsa Rice

  • 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 becomes warm then add chopped green chillies 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, chilli flakes and basil.
  • Mix all and then add boiled rice, chilli sauce and mix gently.
  • Cook for 2 minutes on medium heat, remove from the flame and add grated cheese.
  • Serve hot.
  • Recipe courtesy: Maayeka