peppers and tomato rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2 cups - basmati rice.
  • 1/2 - green capsicum, diced.
  • 1/2 - red capsicum, diced.
  • 1/2 - yellow capsicum, diced.
  • 1 tsp - cumin seeds.
  • 2 tsp - garlic, minced.
  • 1 cup - onion, finely chopped.
  • 1 tsp - Kashmiri chilli powder.
  • 4 tbsp - tomato puree.
  • 1/2 cup - coriander leaves, chopped.
  • Salt to taste.
  • 3 tbsp - oil.

How to Make peppers and tomato rice

  • Wash the rice and drain completely.
  • Add 3 cups of water and soak for 15-20 mins.
  • Heat oil in a pan. Add the capsicums and saute lightly.
  • Remove from pan and keep aside.
  • Add cumin seeds to the remaining oil in the pan.
  • When they splutter, add garlic and fry till brown.
  • Add onion and fry till light brown.
  • Add chilli powder, salt and rice with water.
  • Mix tomato puree with 1 cup of water. Add this to the rice.
  • When the contents of the pan start boiling, cover the pan and sim the flame.
  • Cook till the rice is boiled and the water evaporates.
  • Remove from flame and add sauteed capsicum to the rice without breaking the grains.
  • Garnish with coriander leaves and serve hot with curd or raita.