Capsicum Rice | Colorful Bell Pepper Rice | Lunchbox Recipe

Make this quick and easy colorful mixed capsicum rice with red yellow and green peppers. A perfect meal when served with yogurt and crisps. Makes a healthy lunch box recipe. Easy, flavorful and vegan.

Easy lunchbox recipe | Bell pepper rice for lunch | Colorful Capsicum Rice | Easy Rice Recipe | Mixed capsicum rice for Dinner | Easy rice recipes | How to make Capsicum rice for school lunchbox | Quick and easy mixed rice recipes | No Onion No Garlic Lunchbox recipe | Sattvic Lunch menu

Rice for Lunch

As a South-Indian, rice is our staple. Lunch at home is usually rice with either sambar or rasam with some dry curry.

If we need a change, I make a simple one pot meal. Rarely, it is roti and subzi. Even then I keep a small amount of plain rice to enjoy with curd. Without it, the meal feels incomplete.

Kalandha Sadham | Mixed Rice Recipes

What is kalandha saadham? In Tamil, Kalandha means Mixed, Saadham means Rice, so kalanda satham literally translates to mixed rice.

Mixed rice recipes are perfect for days when you don't want to cook anything elaborate, but still want a home cooked meal.

All you need is cooked rice and there is endless ways to jazz it up for a delish meal. If you love tangy and spicy rice varieties, check this raw mango rice and rajma rice. If you love colorful veggies in your rice, then try this purple cabbage rice and fried okra rice.

We south-indians make a lot of podi sadham. A coarsely ground spice mix with lentils is mixed with hot rice and ghee. Like this Spicy nut rice or this peanut podi rice. This podi sadam tastes heaven when you have a stuffy nose. A spoon of hot podi rice, would melt that blocked sinusitis away.

Mixed rice served with a side of raita and crisps, makes a hearty meal on a tiring day. At home mint and coriander raita and boondi raita are our favorites.

Today's Mixed Bell Pepper Rice

This Mixed Capsicum Rice is simple yet vibrant. With colorful peppers, mild spices, and comforting aroma, every spoonful feels fresh and satisfying.

This mixed color capsicum rice, is an easy way to turn leftover rice into a wholesome lunch or dinner. Perfect for lunchboxes, it travels well and stays fresh, making it ideal for both kids and adults.

If you enjoy simple meals like tomato rice, lemon rice, this vibrant bell pepper rice will become a regular on your weekly menu.

Why You Should Try This Capsicum Rice?

• Ready in under 30 minutes, perfect for busy mornings or quick dinner planning.
• Loaded with colorful bell peppers, making it nutrient-rich and appealing for kids.
• Naturally vegan and gluten-free, suitable for most dietary preferences. And since made with no onion no garlic, this bell pepper rice can be made as offering on festive days too.
• Perfect lunchbox recipe. Stays fresh when packed properly. Ideal as travel food too.
• A great base recipe where you can add tofu, paneer or any legume to make it more wholesome. Check this paneer poha or cauliflower paneer rice for inspiration.

FAQ : Quick & Easy Capsicum Rice

Ingredients for Making Mixed Rice with Capsicum

• Rice : I have used basmati rice to make this colorful capsicum rice. You can use short grain rice too, when cooked fluffy.
• Vegetables : As the name says, mixed bell peppers and tomato are the hero ingredient. I have used red, green and red, you can also add the orange one. Can be made with just one color capsicum too.

• Spices : The mixed rice is flavored with red chili and coriander powder along with a mix of spice powders. I have used rajma masala, biriyai masala and garam masala along with salt. Only whole spice used is cumin seeds for the tadka.
• Garnish : I have kept it simple with fresh coriander leaves. You can also add some fresh mint leaves. If you love crunchy elements, a handful of roasted almonds or any mixed nuts would take to another level.

Step by Step Instructions to make Capsicum Mixed Rice

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Keep all the ingredients ready on the counter. If cooking fresh rice, Cook until fluffy, and let it cool down well.
• Wash and chop capsicums thin. Wash and tomatoes into chunks.
• In a pan or kadai, heat oil and add cumin seeds. Next add the sliced capsicums and tomatoes.

• Saute for a minute or two. Now add all the masalas and salt to it. Mix well. Cover and cook until the rawness of the masala escape.
• Open the cover and add the cooked rice to the capsicum. Mix it well. Let it sit for 2-3 minutes for the flavors to mingle. Finally coriander leaves.
• Take it off the stove and serve it hot with sides of your choice.

Interesting Capsicum Recipes

Mixed Capsicum Rice | Colorful Bell Pepper Rice | Lunchbox Recipe

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Course: Dinner, Lunch

Cuisine: South-Indian

Keyword: easy lunch box recipe, Easy mixed rice recipe, Easy rice recipe for lunch, how to make capsicum rice, How to make quick mixed rice for lunch, no onion no garlic mixed rice recipe, quick and easy lunch recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 5 servings

Calories: 191kcal

Equipment

• Pan or kadai for making the mixed rice

Ingredients

• 500 grams mixed peppers chopped
• 125 grams tomato chopped
• 2.5 cups cooked basmati rice
• 1 teaspoon salt
• 1 tbsp oil i use gingely oil
• 1 teaspoon cumin seeds

Dry Masala | Spice powder (Check notes for alternatives)

• 1 teaspoon red chilli & coriander powder equal amount of red chili and coriander blended together
• ½ teaspoon turmeric powder
• 1 teaspoon rajma masala
• 1 teaspoon biriyani masala
• 1 teaspoon garam masala

Garnish

• 2 teaspoon fresh coriander leaves chopped
• 2 teaspoon fresh mint leaves chopped

Instructions

Cook Rice

• If cooking rice fresh, then cook until fluffy and let it cool completely. I usually add 4 cups of water for 2 cups of rice, cook until done and drain the excess water. This way rice stays fluffy and grains separated.

Let's make the Capsicum Masala

• Wash and chop the colored capsicums and tomatoes.
• In a kadai, heat oil, add cumin seeds. Immediately add the chopped bell peppers and tomatoes to it.
• Saute for a minute or two. Then add all the dry masala powder and salt to this and mix well.
• Cover and cook for 8-10 minutes or until the rawness of the spices escape.
• Open the cover, now add the cooked rice to this masala and mix well.
• Let this cook for 5 more minutes in a medium flame for the flavors to mingle.
• Finally add fresh coriander leaves and mint leaves and take it off the stove.
• Serve it warm with a side of curd, crisps and pickle if needed.

Storing Suggestions

• Leftover mixed rice can be refrigerated in an air-tight containder for 2-3 days. I have not tried more than that.
• If serving from the refrigerator, remove the required portion on a microwave safe plate or bowl, reheat for a minute or two and enjoy hot.

Notes

• If you don't have red chili and coriander powder, use ½ teaspoon of red chili and ½ teaspoon of coriander powder instead. 
• Or you can use 4 green chilies and ½ teaspoon of coriander powder for the spice. 
• I have used rajma masala and biriyani masala, you can add pav bhaji masala instead of the these 2 masalas. 

Nutrition

Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 479mg | Potassium: 318mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3467IU | Vitamin C: 132mg | Calcium: 23mg | Iron: 1mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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