Spicy Bell Pepper & Tomato Rice

Thursday, February 04, 2010

I heart Bell Peppers. All colors. I tend to include them practically in anything. From South Indian cuisine, to North Indian to Italian to Mexican. I can eat them raw, steamed, roasted, smoked .Yep, Bell peppers & I share a very loving relationship.

But Shankar, isn't exactly fond of these beauties. You give him anything that has diced bell pepper, & he painstackingly discards them. Anyways, that doesn't stop me from cooking bell peppers ..

Spicy Bell Pepper & Tomato Rice

You Will Need:

  • 1 cup Basmati Rice
  • 1 cup bell peppers - diced ( All colors - Red, Green, Yellow & Orange )
  • 1/2 cup Green Peas - fresh/frozen
  • 2 small onions - chopped finely
  • 2 large tomatoes - chopped
  • 1 tsp turmeric
  • 1 tsp ginger-garlic paste
  • 1 1/2 tsp red chilli powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Kitchen King Masala
  • 1 tsp whole Garam Masala
  • Salt as per taste
  • Juice of half a lemon ( optional )


  • Clean Basmati Rice in several changes of water. Drain & set aside for about 15 mins. Heat a tsp of desi ghee in a pan, Roast the rice for a couple of minutes. Pressure cook the rice with 1 1/2 cups of water. Once done, set aside & let it cool completely.
  • In a heavy bottomed pan, heat ghee/oil. Splutter whoe Garam Masala. Add ginger-garlic paste.
  • Saute onions till they turn pink. Add diced bell peppers, turmeric & red chilli powder & saute for about 5 mins. Add chopped tomatoes, Green peas & saute until the tomatoes are completely cooked & bell peppers are cooked yet form.
  • Mix in Rice, Garam Masala, Kitchen King Masala, Salt & give a gentle mix without breaking the rice.
  • Turn off the stove, add lemon juice & transfer to a bowl

Serve HOT with some onion-cucumber Raita. Enjoi !!!

I love this mainly because it has bell peppers in it. They give a nice twist to the otherwise plain tomato rice. Make this for your guests, if you are bored of Pulaos & Biryanis. Your guests will love it too.

You Might Also Like