Tex-Mex brown rice

The beauty of this main course is that it can be prepared quickly with any vegetable of your choice, though we tried it with bell peppers.

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 450 ml water
  • 150 gm Daawat brown rice, washed and drained
  • 1 tbsp olive oil
  • 2-3 garlic cloves, slivered
  • 1?2 cup Green Giant Corn Niblets, washed and drained
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 2 tbsp Keya Mexican seasoning
  • Salt, to taste


  • In a deep pan, bring 450ml water to a vigorous boil.
  • Add the washed brown rice and bring back to a boil.
  • Lower the heat to simmer and cover to cook.
  • Let it cook for 15-18 minutes, till the rice is cooked through and soft.
  • Remove from heat and reserve.
  • In a skillet or pan, heat the oil.
  • Add the garlic, corn niblets and the bell pepper slivers.
  • Saute for 3-4 minutes or till the peppers begin to soften. If you prefer a bite to the vegetables, then don’t overcook.
  • Add the Mexican seasoning and salt. Sauté for a minute.
  • Add the brown rice. Toss quickly till the rice and vegetables are coated with the seasoning.
  • Check seasoning, adjusting it a little more for a more potent flavour.
  • Remove from heat and serve hot.
  • Tip: Non-vegetarians can also toss in cooked chicken pieces or chorizo if they wish.


Recipe Courtesy: Chef Parul Pratap Shirazi