Tomato and Bell-Pepper Rice

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 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.