Method For the mexican rice Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the ginger and garlic paste and sauté on a medium flame for a few seconds. Add the french beans, carrots and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the rice and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. For the tomato sauce Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 2 minutes. Add the tomato pulp, chilli powder, oregano, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Allow the mixture to cool slightly and blend in a mixer till smooth. Keep aside. How to proceed Spread the rice on a greased baking dish. Spread Tomato Sauce Sprinkle grated cheese and bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot.