Sizzling Sensation: Uncover the Flavor Fiesta of Mexican Sizzler

Last updated on September 29, 2026 | Team Atomberg

Prep time: 25 Minutes | Cook time: 55-65 Minutes

Ingredients

Prepping the Ingredients

Start by prepping the tomatoes by slitting in small "+" signs at the bottom.
Cook by boiling in water for about 10-15 minutes.
Once cooked, take out of the water and let them cool completely on a plate.
Remove the skin of the tomatoes once cool and add the skinned tomatoes to the Atomberg liquidising jar.
Secure the jar to the Atomberg mixer grinder, looking out for the blue safety light, and grind on the Coarse Mode for 20-30 seconds,
Once ground into a smooth puree, pout out the tomatoes into a large bowl and set aside.
Now, chop the onions into quarters and add them to the Atomberg chutney jar.
Grind on the Coarse Mode till they have been chopped coarsely.
Once the vegetables have been prepped, cook the rice till al dente.

Making the Sauce

Place the wok or kadhai on the stove on medium heat and add the oil.
Once the oil is hot enough, add the chopped garlic and 2 tbsp of the finely chopped onions.
Saute the two till translucent.
Now, add the tomato puree prepared earlier and mix well, cooking on medium-high flame for about 2-3 minutes.
Once the tomato puree is bubbling, add the Kashmiri red chilli powder, salt, oregano, black pepper powder, jeera powder, Mexican seasoning, fresh cream, and grated cheese.
Mix the ingredients well, and the sauce is ready.

Making the Mexican Rice

Take a clean wok or kadhai and add the oil to it, letting the oil get hot on medium flame.
Once hot, add chopped garlic and ¼ cup of the onions prepared earlier.
Saute for a few seconds till translucent and fragrant.
Then, add the bell peppers, capsicum, corn, and rajma and saute again for a few seconds on medium-high flame.
Now add salt, Mexican seasoning, oregano, and red chilli powder, and mix well.