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

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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.