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1 from 1 vote

Corn and Salsa Rice

 Corn Salsa Rice-Rice cooked with corn and bell pepper tomato salsa a Mexican preparation

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Lunch box Recipe, Rice preparation
Cuisine: Mexican
Keyword: CABBAGE RICE,, corn rice, mexican rice, salsa
Servings: 4 people
Author: Anjana Chaturvedi


  • 1 cup Raw Rice
  • 2 Yellow bell pepper
  • 1 Red bell pepper
  • 1 Green bell pepper chopped
  • 1 cup Tomato chopped
  • 2 Green chilies chopped
  • 1 cup Corn kernels boiled
  • 1 tbsp Chili sauce
  • 2 tbsp Processed cheese optional
  • 1 tsp Oregano
  • 1 tsp Chili flakes /Kuti hui laal mirch
  • 1/2 tsp Basil
  • To Taste Salt
  • 1/4 cup Cooking Oil


  • 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