Fire & Spice Mexican Rice


Preparation Time: 15 minutes                  

Serves: 8                      

Cooking Time: 15 minutes

  • 2 cups long grained pearl pishori rice
  • 2 tbsp lemon juice
  • 2 tsp salt,1 tbsp oil
  • 5-6 whole, dry red chillies, soaked in hot water for 10 minutes, drain and grind to a rough paste or
  • 2 tsp ready-made red chilli paste

Other ingredients

  • 4tbsp oil
  • 2 tsp chopped garlic
  • 4 tbsp tomato puree
  • 1 ½ tsp salt (adjust to taste)
  • ¾ tsp pepper
  • 1 tsp oregano
  • ½ cup frozen or fresh corn kernels
  • 6-8 baby corns,cut lengthwise into thin long slices
  • 1 medium red capsicum, cut into ½ pieces
  • 1 medium green capsicum,cut into ½ pieces
  • 1 medium tomato,deseeded and cut into 8 pieces
  • 1 tbsp lemon juice to taste


2 wooden skewers threaded with colourful veggies like carrots, capsicums, corn kernels


  1. Boil 10 cups water with 2 tbsp lemon juice, salt and oil.
  2. Add pearl pishori rice to boiling water. Boil for 5-6 minutes till almost done.
  3. Leave in hot water for 2 minutes. Strain. Keep in the strainer for 1-2 minutes to allow all the water to drain and stir with a fork in between.
  4. Spread on a tray to cool.
  5. Grind soaked red chillies to a paste in a mixer with a little water if needed.
  6. In a new pan heat 4 tbsp oil, reduce the heat and add garlic, red chilli paste and fry for a few seconds.
  7. Add tomato puree, oregano, salt and pepper, and then add corn and stir fry for a few seconds.
  8. Add red and green capsicum and tomato, mix well and add lemon juice, stir till well mixed. Remove from heat,
  9. Add pearl pishori rice and mix well.Serve hot, garnished with vegetable skewers or serve the rice topped with the vegetables.