Capsicum Rice with Pecan Nuts

Recipe by
Total Time:
30-45 mins
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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  • 1 cup - rice, soaked for 2 hours
  • 1 - medium red capsicum, chopped small
  • 1 - small onion, finely chopped
  • Optional - 1 tbsp curly leaf Parsley finely chopped
  • 2 tbsp - oil
  • Cumin - 2 tsp
  • 3 tbsp - Pecan nuts coarsely powdered
  • 2 tbsp - soya sauce
  • Salt and pepper to taste

How to Make Capsicum Rice with Pecan Nuts

  • Heat the soaked rice for 10 mins
  • At the same time, heat oil in a hob/microwave-proof casserole.
  • Put in cumin and add onions and saute.
  • Add capsicum and optional parsley. Lower flame, cover the casserole with lid and half cook the capsicum.
  • Add warmed rice with the same water to the mixture.
  • Add a little salt as soya sauce contains salt and pepper to taste.
  • Cook on fast flame, till boiling, then lower heat and cook till half the water is absorbed.
  • Add the pecan nuts, soya sauce and mix gently.
  • Cover the casserole and continue cooking for few more minutes.
  • Remove from hob and microwave the rice for 2-3 minutes, till cooked and fluffy. Serve hot.
  • Serve with raitha or tomato chutney.