Capsicum Rice with Multi-Colored Peppers

I used to prepare capsicum rice only with green bell peppers. Later I added all the colors of bell peppers, as I wanted to add more color to this rice item. It really tasted yummy and looked so picturesque.

Here is the recipe to prepare the multi-colored capsicum rice.

Ingredients:

• 3 cups Basmati Rice
• 1 small Onion
• 1 Red Bell Pepper
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 1 Green Bell Pepper
• 1 Tomato
• 2 or 3 cloves of Garlic
• ¼ cup Green Peas
• 1 small Potato
• 2 tsp Black Pepper Powder
• ¼ tsp Turmeric Powder
• 1 tsp Cumin Seeds
• 2 tbsp Oil
• 4 ½ cups Water
• Salt to taste

Method:

Wash the rice well and soak in water for 30 minutes. Cut all the peppers and the onion length wise into thin strips. Peel the skin of potato and cut into cubes. Finely chop the tomato and the garlic.

In a microwave-safe bowl, add the oil along with all the chopped veggies and cumin seeds and green peas and sprinkle a little water.

Then cover the bowl and run the microwave for 10 minutes or until the vegetables appear cooked and all the water is absorbed.

Transfer these vegetables to a microwave rice cooker (available in stores) and add the soaked rice after draining all the water. Finally add the black pepper powder and mix well.

Add the required water and then add the salt to taste. Cook the rice till done (for 20 minutes or depending on individual microwaves.

Serve hot with raitha or plain yogurt and some potato chips, if desired.

This multi-colored capsicum rice goes to Srivalli, who has been hosting the wonderful event, “MEC: Rice”.