Capsicum Rice Recipe-Green Pepper Rice

Capsicum Rice or Green Pepper Rice is best one pot meal that can be made in minutes. It has been referred by many names, green peppers / bell peppers. Undoubtedly capsicum comes first in the queue to grab the ‘King of the Flavor’ in the veggie world. I love its round, whole flavor. They have the property of enhancing the aroma of any dish.

I’m sick of ‘Monday madness’, with little work and for better lunch, I opted for this super easy to make bell pepper rice in Indian style. Egg gravy, potato fry will make a right combo for this rice. This capsicum rice is very easy to prepare yet delicious too.

Have you checked Spicy Tomato Rice for the next day menu?

How to make Capsicum Rice:

1. Chop onion, capsicum garlic, and cashews.

2. In a pan in the medium flame, add oil (any oil of your choice), fennel seed, Black gram(I have added this for little crunchiness), red chili.
3. Once the black gram starts browning add chopped onion and curry leaves. When onion becomes tender and pink, add chopped garlic and capsicum.
4. When our entire mixture becomes soft and tender add a pinch of turmeric powder(which adds color and the little flavor to the rice, but this is optional) and cook it further for another 1 min. Remove it from the flame and let it cool for some time( this time frame purely depends on your cooking time).
5. Mix this prepared capsicum mixture with steamed/cooked rice. If you prefer, 1 tsp of gingelly oil can be added to rice in the final stage. This will take away any sharp taste from the rice.
As I said earlier, Boiled eggs and Pan Fried Potatoes are the best combos with this Capsicum Rice.

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Easy Indian Capsicum Rice Recipe-Green Pepper Rice

Capsicum Rice or Green Pepper Rice is best one pot meal that can be made in minutes. It has been referred by many names, green peppers / bell peppers.They have the property of enhancing the aroma of any dish.

Course Lunch

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 people

Calories 420 kcal

Author Sujatha Muralidhar

Ingredients

• tsp Fennel Seeds - 1
• Gram Black / Urad Dal - 2 tsp
• Red Chili - 1
• Cashews - 6
• Leave Curry - 1 Stalk
• tsp Oil - 2
• tsp Gingelly Oil - 1 optional

Directions

1. Chop onion, capsicum garlic, and cashews.
2. In a pan in the medium flame, add oil (any oil of your choice), fennel seed, Black gram(I have added this for little crunchiness), red chili.
3. Once the black gram starts browning add chopped onion and curry leaves. When onion becomes tender and pink, add chopped garlic and capsicum.
4. When our entire mixture becomes soft and tender add a pinch of turmeric powder(which adds color and the little flavor to the rice, but this is optional) and cook it further for another 1 min. Remove it from the flame and let it cool for some time( his time frame purely depends on your cooking time).
5. Mix this prepared capsicum mixture with steamed / cooked rice. If you prefer, 1 tsp of gingelly oil can be added to rice in the final stage. This will take away any sharp taste from the rice.
6. As I said earlier, Boiled eggs and Pan Fried Potatoes are the best combos with this Indian green pepper Rice.

Tips and Variations Capsicum Rice:
1.Onion, capsicum, garlic should not get burnt, as it will add bitterness to the rice.
2.I have added Black Gram / Urad Dal and cashews for crunchiness to the rice, and these are optional.
3.Adding Gingelly oil is purely optional.
4.Let the cooked rice to cool for 5 min, before mixing it with the cooked capsicum mixture. Otherwise, the capsicum rice will become stickier.

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