Tomato and Bell-Pepper Rice

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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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  • 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.