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About the Author: Manjula's Kitchen

45 Comments

  1. I LOVE YOUR RICE BECAUSE IT HAS SO MUCH IN IT.. SO GOOD LOOKING AND FRESH… I DO NOT LIKE JUST PLAIN RICE AT ALL… THANK YOU SO MUCH FOR SHARING THIS… I WILL CONTINUE TO WATCH YOUR DISHES… OF MEXICAN DISHES…

  2. That looks delicious Manjula Ji. I like the idea of the pop ups on the top left. It helps when I missed a step as you narrated the recipe. I'll be making this soon to go with enchilada. Can you also show your version of Mexican beans please.

  3. Hmm…never before have we tried mexican rice with ground cumin powder, chopped bell and jalapeΓ±o pepper, but this is a must try, we add peas, chopped carrot and/or kernels of corn, maybe its because we always have a 'molcajete' of fresh stone ground salsa or because we also accompany rice with that chocolate/chili sauce we know as 'mole', thumbs up my dear Manjula Ji, thank you for sharing and trying this recipe of yours for mexican rice! Jari Naraski(greetings in purembe)to you. πŸ™‚

  4. I assume that for brown rice, I could just allow a longer cooking time. What about using leftover rice, like you were making your tomato rice, for example. Can this be made that way? Thanks

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