Ingredients

• 3 cups - long-grained rice (washed and cooked)
• 1 - small yellow bell pepper chopped finely
• 1 - small red bell pepper chopped finely
• 2 - medium sized tomatoes chopped finely
• 3 tbsp - tomato puree
• 1/2 cup - onion, finely chopped
• 2 - green chillies or jalapenos (finely chopped)
• 2 tbsp - fresh cilantro chopped for garnish
• 1/2 tsp - cumin seeds
• 1/2 tsp - turmeric powder
• 1 tsp - garam masala
• 1/2 tsp - red chilli powder
• Lemon juice to taste
• Salt to taste
• 3 tbsp - oil

How to Make Tomato and Bell-Pepper Rice

• Wash and cook the rice.
• Cook the rice and keep it aside to cool down.
• Take a wok, add oil and cumin seeds to it.
• When they start spluttering, add the green chillies and chopped onions and saute till they become soft and glazed.
• Add the tomato puree and all the dry spices, and mix well.
• One it starts bubbling a little, add the chopped green bell-peppers and saute again.
• Add salt and cook covered for 10-12 mins, till the peppers are tender and cooked through.
• Now add the chopped tomatoes, along with any of their juice.
• Saute for a minute or so, then mix the cooked rice to it.
• Mix everything together gingerly, so it gets coloured and the spices are evenly distributed.
• Add the lemon juice, cover with a lid and allow to cook for another 8-10 mins on low-flame.
• When the rice looks cooked, take it off the stove and transfer to a serving bowl.
• Sprinkle the chopped cilantro and mix just to combine.