Brown Rice and Bell Pepper Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup- uncooked brown rice (Uncle Ben's works the best)
  • 2 medium size green bell peppers or 1 green and 1 sweet pepper (red/Orange) chopped fairly small
  • 1 Jalapeno chilli or the amount to suit your taste
  • 1 medium onion, finely chopped
  • Cilantro (as per taste)
  • 1/4 tsp - jeera
  • Salt and pepper to taste
  • 1 tbsp- olive or canola oil
  • 3 tbsp- shredded sharp cheddar cheese

How to Make Brown Rice and Bell Pepper Pulao

  • Cook and set aside the brown rice with 1/2 tsp of salt according to the instructions on the package.
  • Heat the oil in a heavy bottomed pan and toss in the jeera.
  • Once it changes color, add the onions and chopped jalapeno chillies and saute for about 3 to 5 mins.
  • Add the chopped bell peppers and continue to saute.
  • The vegetables should not be too soft. The flavor is best when the peppers are still a bit crisp.
  • Season with salt and pepper and add the chopped cilantro.
  • Toss this mixture with the cooked rice. Add shredded cheese while still warm and serve immediately.