Bell Pepper/Capsicum Rice Recipe| How to make

Bell Pepper/Capsicum Rice is a spicy variety rice preparation that can be made in a jiffy.Perfect for kids lunch boxes or potluck dinners, this deliciously crunchy rice preparation is a big hit!

Flavorful and delicious on its own and can be had as a complete meal in itself, or if you so prefer, you can pair it with a raita of your choice.

Are Bell Peppers and Capsicum the same?

The large, mild form is called bell pepper, or by color or both (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper or simply pepper in the United Kingdom, Ireland and Malaysia, but typically called capsicum in Australia, India, New Zealand and Singapore.

What is the difference between bell peppers?

Yellow, orange, and red bell peppers are sweeter and less bitter than green ones. Non-green peppers have a shorter shelf life and are typically more expensive. Red bell peppers have 11 times more beta-carotene, twice as much vitamin C, and 10 times more vitamin A than green bell peppers, which are harvested earlier.

How to choose, store and prepare bell peppers?

Bell Peppers come from the capsicum family and are available all year round with peak season being July through September.They are often associated with Mediterranean cuisine and add a vibrancy and sweetness to many dishes. Read all about how to choose, store and prepare bell peppers in my blog post here.

Are bell peppers good for you?

Red, Orange, and Yellow Bell Peppers are full of great health benefits—they’re packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron.

Are bell peppers anti-inflammatory?

Bell peppers—especially the bright-red ones—are high in antioxidants and low in starch. Similar to spicy peppers, sweet bell peppers contain the chemical compound capsaicin, which is known to help reduce inflammation and potentially even pain.

Bell Pepper/ Capsicum Rice Recipe

Bell Pepper/Capsicum Rice Recipe| How to make

Recipe by Maya Shetty

Course: BELL PEPPERS, FOOD, VEGETARIAN RICE/PULAO/PILAFCuisine: Indian

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Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

447

kcal

Total time

30

minutes

Ingredients

• 2 cups 2 Basmati Rice

• 1 tbsp 1 Coconut Oil

• 2 cups 2 Bell Peppers brightly colored ones of your choice

• 1 large 1 Onion finely sliced

• 4 4 -5 Green chilies cut lengthwise

• 1 tbsp 1 Ginger Garlic paste

• 1/2 cup 1/2 Green peas optional

• 1 tbsp 1 Ginger Garlic paste

• 3 3 -4 tbsp Cilantro/Coriander leaves finely chopped

• 2 tbsp 2 Mint leaves finely chopped

• Salt to taste

• 3 1/2 cups 3 1/2 Water

• 1 tbsp 1 Lemon juice

• Spices

• 1 tsp 1 Jeera/Cumin seeds

• 2 tsp 2 Garam Masala

• 1/2 tsp 1/2 Turmeric powder

• 1 1/2 tsp 1 1/2 Red Chili powder

• A few A few Curry leaves

Directions

• Wash and cook rice in a pressure cooker for just 2 whistles on a medium flame. This is to avoid getting it mushy and retain the grainy quality, as this helps mix the capsicum masala, making the rice delicious and non sticky.
• Fluff up the rice with a fork, once you open the pressure cooker and let it cool.
• Meanwhile, go ahead and prepare the bell pepper/capsicum masala.
• Warm coconut oil in a wok.To this add the cumin seeds/jeera along with bay leaves or curry leaves and let the seeds splutter.
• Next add the green chiles and stir a bit , until the raw smell disappears. Follow up with the addition of sliced onions and saute it a bit till it turns golden brown.
• Next add the ginger garlic paste and stir the mix of onions & green chilies, until they are coated with the paste and the raw smell disappears.
• To this now add the green peas and cubed bell pepper/capsicum pieces. Stir for a few minutes, until they turn soft, yet retain their crunchiness.
• Next add the spices, garam masala, red chili powder, turmeric powder, salt along with the cilantro/coriander and mint leaves. Keep stirring the mix after adding 2-3 tbsp of water.
• The masala mix will get aromatic, as the water evaporates. Now remove from flame and transfer the mix to the cooled rice, gently coating the rice grains with the masala mix. Make sure not to break the rice grains while doing so, to avoid lumpiness of the rice.
• Squeeze the lemon juice on top. You may garnish with cilantro if you so choose at this point.
• Serve hot with raita or any spicy chicken or fish dish.

Notes

• Freshly cooked and cooled rice or leftover rice from previous day, both work well for this recipe.
• Some prefer to add  a few peanuts and roasted sesame seeds, to the spice mix, to add to the flavor. It is perfectly your choice, if you want to add or not.

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Links to my other recipes using bell peppers/capsicum

• Red Bell Pepper Coconut Chutney
• Green Bell Pepper Chutney
• Bell Pepper Bhaji
• Carrot Paniyaram
• Spicy Chinese Style Mussel Fry
• Kadai Mushroom
• Sweet and Sour Lychee Chicken
• Thai Spring Rolls
• Thai Style Spicy Chicken Fry
• Hoisini style Spicy Chicken
• Mushroom Tikka Masala
• Spinach and Prawn Gravy (Malabar Style)
• Chicken Shawarama
• Spicy Skewered Prawns

The Bottom Line

Bell peppers are in season now, make the best use of the harvest and try some amazing recipes with them this season. Do you want to know what else is in season now, click here to find out more!

Now that you know how to make this quick and easy Bell Pepper /Capsicum Rice recipe, would you try it out for one of your holiday party get together’s this season? How about including it in your potluck menu?

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