Ricepe ra Rice ra le Mexico
- 11⁄2 Khapu ya Rice ra Basmati
- SALSA SAUCE
- 3 Tamatar ya Sayizi ya le Xikarhi (Matamatisi) – Yi tsemiwile
- 2 Pyaz ya Sayizi ya le Xikarhi (Anyanisi) – Yi tsemiwile
- 2 Hari Mirch (Green Chilli) – Yi tsemiwile
- 1 Xibya lexitsongo Dhania Patta (Matluka ya Coriander) na nsinya
- 1 Nimbu Rass (Juzi ya Lamula)
- 2 Tbsp ya Ketchup ya matamatisi
- 1 tsp ya Namak (Munyu)
- 2 + 1⁄2 Tbsp ya Mafurha yo sweka
- 2 Tbsp ya Botere < li>1 Tbsp Lahsun Kali (Garlic Cloves) – Yi tsemiwile kahle
- 2 Pyaz ya sayizi ya le xikarhi (Anyanisi) – Yi tsemiwile kahle
- 1 Big Bowl Tomato Puree
- Namak (Munyu) – kuya hi nantswo
- 11⁄2 tsp Lal Mirch (Red Chilli) Powder – kuya hi nantswo
- 1 tsp Dhania-Jeera (Coriander-Cumin) Powder
- 3 tsp oregano
- 3 tsp Red Chilli Flakes
- 3 Tbsp Tomato Ketchup
- 1⁄2 Khapu ya Rajma (Tinyawa to Tshwuka ta Tinso) – Yi virisiwa
- 1/3 Khapu ya Mavele yo Nandziha
- 1/3 Khapu ya Khapu ya Yellow Bell Pepper – leyi tsemiweke
- 1/3 Khapu ya Khapu ya Red Bell Pepper – leyi tsemiweke
- 1/3 Khapu ya Rihlaza Bell Pepper – Yi tsemiwile
- 2 Hari Mirch (Green Chilli) – Yi tsemiwile
- 1⁄4 tsp Kali Mirch (Phepper ya Ntima) Powder
- Dhania Patta yin’wana (Matluka ya Coriander) – Chizi leyi tsemiweke kahle