Thursday, July 18, 2013

Bell Pepper Rice

Lunch… really was not in the mood to cook…rather prepping…so I opened the refrigerator to explore what I had there… Leftover rice, diced bell peppers in 3 colors (leftover from Pizza topping 3 days ago) and hey, sliced onions (thanks to my maid)! And here’s the end result…

3 tbsps
Cumin seeds
1 tsp
Onion (sliced)
1 medium
Garlic (grated/chopped/crushed)
1 tsp
Green chilies (slit/chopped)
Diced bell peppers ( all colors)
2 cups
¼ cup
¼ cup
Cooked rice
2 cups

Chopped fresh coriander

Lime juice
1 tsp

1.       Heat about oil in a kadhai and add cumin seeds.
2.       Now add sliced onions, green chilies and garlic.
3.       Sauté until onions begin to brown.
4.       Add diced bell peppers, corn and peas and sauté until peas are cooked. Take care to ensure that the peppers don’t lose their crunch. To ensure this, sauté on high heat and do not cover.
5.       Use a fork to loosen the rice. Add salt and chopped coriander to it and mix lightly.
6.       Add the rice mix to the kadhai and mix well.
7.       Cover and let it cook on low heat for about 5 mins.
8.       Add lime juice and mix.

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