Mixed Capsicum Rice | Colorful Bell Pepper Rice | Lunchbox Recipe

How to make easy capsicum rice for lunch

Mixed Capsicum Rice | Colorful Bell Pepper Rice | Lunchbox Recipe

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

Cook Time 10

Total Time 20

Servings 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