3 nos Tomato (ground)2 cups Cooked basmati rice2 tbsp Oil2 nos Onion1 tsp Chilly powder1/2 tsp Pepper powder2 tbsp Coriander leaves3/4 tsp Carom seeds (Aymodakam)1 tbsp Tomato sauce1 tsp Lemon juice For preparing spicy red Mexican rice, fry aymodakam in oil in low flame.Add onion to it and fry again.Add tomato and fry till the water drains.Add the rest ingredients except the coriander leaves and fry.Add coriander leaves, mix well and take it from flame.Serve hot. Others