We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil and butter in a wok on medium heat until the butter melts. Turn the heat to high and add garlic, cooking for a minute until fragrant.
Add onions, stir and cook until they are light golden brown.
Add tomato puree and salt, stir and cook for a minute until the mixture is well combined.
Lower the heat and add powdered spices and ketchup, stirring and cooking well on high heat.
Add cooked rajma beans, sweet corn, and bell peppers along with black pepper powder. Stir gently and cook for a minute. If the mixture is too dry, add a splash of water and cook for 2-3 minutes on high heat.
Add boiled rice, stir gently to mix well.
Add freshly chopped coriander leaves and mix well.
Serve the Mexican Fried Rice hot.
Want to keep this recipe for later? We can email it to you!
If the mixture becomes too dry, add a splash of water to maintain moisture.
Can I use canned beans instead of cooked rajma beans?
Yes, you can use canned beans. Just make sure to rinse them well before adding.
What can I substitute for tomato puree?
You can use fresh tomatoes blended into a puree as a substitute.
Is it necessary to use all three colors of bell peppers?
No, you can use any combination of bell peppers you have on hand.
Can I make this dish less spicy?
Yes, reduce the amount of red chilli powder and chilli flakes to make it less spicy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
...
