Corn and Salsa Rice

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

240 calories, 9 grams fat

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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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