Ingredients ListRice 1 cup/200 gramsoil 3 TablespoonGarlic 1 Clove, Minced/ChoppedOnion Small, Finely ChoppedTomato Medium/125 Gram, pureedRoasted Cumin Powder 1/2 TeaspoonRed Chilli Powder 2/3 TeaspoonCoriander Powder 1 TeaspoonKashmiri Red Chill Powder 3/4 TeaspoonTaco Seasoning 1 1/2 TeaspoonWater 450 ml [little less than twice the quantity of rice]Frozen Corn 1/2 Cup [Optional]Frozen Green Peas 1/2 Cup [Optional]Carrots Finely Chopped 3 tbsp [optional]Boiled, Red Kidney Beans/Pinto Beans/Black Beans 1/2 Cup [Optional]Lemon juice 1 tbspCoriander leaves, choppedMethod1. Set a thick-bottomed non-stick pan to heat at medium.2. Add oil.3. To the warm oil, add rinsed and drained rice.4. Saute rice for two to three minutes until golden hue.5. Add minced garlic and chopped onions. Saute for two minutes. Add pureed tomatoes and stir.6. Add corn, peas, carrots, and kidney beans. Mix.7. Add coriander powder, red chilli powder, kashmiri red chilli powder, taco seasoning, and cumin powder. Mix well.8. Add water and salt. Stir.9. Let it come to a boil. Cover with a lid. Reduce heat to low/medium.10. Switch off heat after ten minutes. Let stand undisturbed for fifteen to twenty minutes.11. Uncover the lid. Add lemon juice and coriander leaves.12. Fluff up rice with a fork.13. Serve hot.