Easy Capsicum Rice Recipe
Craving a quick, flavorful, and veggie-packed meal? This easy Capsicum Rice recipe is not your average boring rice dish. The vibrant mix of sweet red and yellow bell peppers, crisp carrots, and tender peas, make it a healthy and delicious choice. Whether you're looking for a simple bell pepper rice option or a quick capsicum fried rice alternative, this easy recipe hits all the right notes. This subtly spiced capsicum masala rice is perfect for busy weeknights.
Author: Sheeba
Equipment
Ingredients
To cook rice
- ¾ cup Basmathi rice
- 1¼ cups water
- 2 pods cardamom
- 1 inch long cinnamon
- 2 cloves
- ½ teaspoon garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ cup chopped mint leaves
- ¼ cup chopped coriander leaves
To cook vegetables
- 1 tablespoon olive oil
- 2 bay leaves
- 1 onion
- 1 teaspoon ginger-garlic paste
- 2 green chilies
- 1 tomato
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric
- ¼ cup frozen peas
- ¼ cup grated carrots
- 1 cup capsicum (finely diced)
- 1½ tablespoons yogurt
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Cook rice
- Soak ¾ cup Basmathi rice in water for 15 to 20 minutes.
- Take 1¼ cups water in a stock pot or any deep pot. Add the whole spices: 2 pods cardamom, 1 inch long cinnamon and 2 cloves.
- Add ground spices: ½ teaspoon garam masala, ½ teaspoon cumin and ½ teaspoon salt.
- Bring the water to a boil. Rinse and drain the soaked rice.
- Add it to the boiling water and bring it to a boil again on high heat.
- Once the water boils, add half of the herbs. Reduce the flame, cover the pot and simmer for 10 minutes.
- Turn off the flame and allow the rice to rest.
- After 5 minutes, open and gently fluff with a fork. Keep aside.
Sauté vegetables
- Finely chop 1 onion, 1 tomato and 2 green chilies.
- Heat 1 tablespoon olive oil in a pan or wok. Sauté 2 bay leaves and chopped onion.
- Add 1 teaspoon ginger-garlic paste and stir until the raw smell mellows down.
- Stir in chopped green chilies and tomatoes. Add ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon coriander powder and ¼ teaspoon turmeric.
- Sauté until the tomatoes get soft and mushy.
- Add ¼ cup frozen peas, 1 cup capsicum (finely diced) and ¼ cup grated carrots. Stir on medium-low flame for a couple of minutes.
- Add 1½ tablespoons yogurt and the rest of the herbs, reserving some for garnish.
- Stir everything together and cook covered until the vegetables are soft. Turn off the flame.
Toss with rice
- Add the cooked rice and toss the vegetable mixture until combined.
- Garnish with more herbs and serve with a simple raita and protein. For pairing options, see the post above.
Video
Notes
- Ginger-garlic paste: You can also use grated ginger and garlic.
- Loaded capsicum rice: You can add more veggies to make it more flavorful and nutritious.
- Add protein: Shred or mince a chicken breast, season with some salt and pepper. Stir-fry the chicken in the wok first, remove and keep aside. Proceed with the recipe and add the chicken when you add the rice.
- Add eggs: Scramble a couple of eggs with salt and pepper in a separate pan. Add them after you add the rice.
- Vegan option: Replace yogurt with the same amount of thick coconut milk.
- Leftovers: Capsicum rice stays fresh in the fridge for 5 to 6 days. Store in an airtight container.
- Reheating: Sprinkle a teaspoon of hot water on the rice before reheating in the microwave.
- Meal planning: This rice can also be frozen for 3 weeks. Thaw overnight in the fridge and reheat as per the above instruction.
Nutrition Facts
Easy Capsicum Rice Recipe
Amount per Serving
Calories
215.5
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
0.8
g
5
%
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
2.8
g
Cholesterol
1
mg
0
%
Sodium
682.4
mg
30
%
Potassium
337.5
mg
10
%
Carbohydrates
39.6
g
13
%
Fiber
4.6
g
19
%
Sugar
5.6
g
6
%
Protein
4.6
g
9
%
Vitamin A
3105.6
IU
62
%
Vitamin C
62.2
mg
75
%
Calcium
60.3
mg
6
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.