Today I’m sharing a vibrant, flavorful, and comfort-style dish — Mexican Rice with Creamy Vegetable Gravy, made without onion and garlic. This recipe is perfect for days when you want something different from regular meals but still full of flavors, veggies, and beautiful colors.
What makes this recipe special?
✔ Quick & easy
✔ No onion–no garlic
✔ Loaded with vegetables
✔ Creamy, cheesy gravy
✔ Perfect for kids & adults
✔ Great for lunch/dinner, tiffin, or weekend meals
Let’s get cooking!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
- 30-Minute Tasty Mexican Veg Burrito Bowl Recipe
- Gluten free & NO Sugar Banana Oats Pancakes
- Soup
- Moonglet Pizza Recipe | Healthy Protein-Rich Pizza Without Maida
- Crispy Choumin Pockets | Indo-Chinese Noodle Snack at Home
- Sugar Free Dates Cake | No Oven – Soft, Moist & Naturally Sweet Dates Cake
further, do check my other recipes collection..
Ingredients
For Mexican Rice
- Butter – 1 tsp
- Green chili – 1 (slit or chopped)
- Mixed veggies – 1 cup (boiled sweet corn, red/yellow/green bell peppers, chopped zucchini)
- Mixed herbs – ¼ tsp
- Red chili flakes – ½ tsp
- Black pepper – 1/8 tsp
- Red chili powder – ¼ tsp
- Tomato puree – ½ cup
- Boiled kidney beans (rajma) – ½ cup
- Salt – to taste
- Cooked rice – 1½ cups
- Fresh coriander – 1 tbsp (chopped)
For Creamy Gravy
- Butter – 1 tsp
- Mixed veggies – 1 cup (chopped mushrooms, sweet corn, bell peppers, zucchini)
- Tomato puree – ½ cup
- Mixed herbs – ¼ tsp
- Black pepper – 1/8 tsp
- Red chili powder – ½ tsp
- Fresh cream – ½ cup
- Cheese cube – 1
- Salt – to taste
- Water – ½ cup
- Fresh coriander – 1 tbsp
Method
Step 1: Prepare the Mexican Rice
- Firstly, heat 1 tsp butter in a pan.
- Now add 1 chopped green chili and sauté for a few seconds.
- Next add the mixed vegetables — boiled corn, diced bell peppers, and zucchini.
- Sauté on high flame for 1–2 minutes to keep them crunchy and colorful.
- Add ¼ tsp mixed herbs, ½ tsp chili flakes, 1/8 tsp black pepper, ¼ tsp red chili powder.
- Mix well and roast for a minute.
- Add ½ cup tomato puree and salt to taste.
- Add ½ cup boiled rajma (or you can use boiled chickpeas).
- Mix everything well and cook covered for 5–7 minutes on medium flame.
- Open the lid, add 1½ cups cooked rice, adjust salt if needed, and mix gently.
- Cook for 2–3 minutes, then add fresh coriander.
- Turn off the flame. our spicy, colorful, and flavorful Mexican Rice is ready.
Step 2: Prepare the Creamy Veggie Gravy
- In a saucepan, heat 1 tsp butter.
- Add the chopped mushrooms, corn, bell peppers, and zucchini (1 cup total).
- Sauté for 2–3 minutes.
- Add ½ cup tomato puree, mix well, cover, and let it simmer for 7–8 minutes.
- Open the lid and add ¼ tsp mixed herbs, 1/8 tsp black pepper, ½ tsp red chili powder
- Mix and stir in ½ cup fresh cream.
- Add 1 cheese cube (grated or chopped).
- Add salt to taste and ½ cup water to adjust the gravy consistency.
- Stir continuously and simmer for 2–3 minutes.
- Add freshly chopped coriander and mix. Our creamy, rich gravy is ready to serve with Mexican rice.
Serve the Mexican Rice hot with creamy veggie gravy on the side or pour the gravy generously over the rice for a comforting, fusion-style meal. Goes perfectly with Garlic bread (if not avoiding garlic), Nachos, Salad, Roasted veggies
Tips & Tricks
- Use leftover rice — it gives the best texture for Mexican rice.
- Add more veggies like carrots, beans, broccoli, or baby corn for extra nutrition.
- Adjust spice levels according to your preference.
- Do not overcook bell peppers — they should stay crunchy for the best taste.
- You can skip cheese and use milk instead for a lighter gravy.
- For vegan version — use oil + coconut cream instead of butter and dairy.
