This Tomato Capsicum Rice is just my recent try when I found some left over rice in my refrigerator and had few chopped capsicum left out to finish up. Tomato Capsicum Rice is a popular dish in many parts of India. I adapted it to suit our taste and the rice was loved by the whole family, my hubby gave a thumps up to this recipe. So it is also possibly one of the best ways to use left over rice. Bell peppers are something which you will find in your refrigerator most of the time. Tomato capsicum rice is best option for the lunch box which neither require fancy cutting nor cooking, this delectable one pot meal is ready in no time. You can pair it up with any raita recipe. Learn how to make tomato capsicum rice with this step by step recipe of tomato capsicum rice.

Tomato Capsicum Rice

Tomato Capsicum Rice Stey-by-Step Recipe :

Step 1 : Make a paste of garlic in mortar-pastel.

Step 2 : Crush the tomatoes and make a puree.

Step 3 : Wash the rice and soak for 15 – 20 min. Drain water and keep it aside.

Step 4 : Heat ghee in a pan. Add sliced capsicum. Sprinkle some salt. Toast them on slow flame.
Tomato Capsicum Rice_1
Tomato Capsicum Rice_2

Step 5 : Take out capsicum slices.

Step 6 : In the same pan heat oil. Add cumin seeds.
Tomato Capsicum Rice
Step 7 : When cumin seeds starts to splutter add chopped onion.
Tomato Capsicum Rice
Step 8 : Sauté onion till get translucent. Add garlic paste.
Tomato Capsicum Rice
Step 9 : Sauté for a while. Add tomato puree and all dry masala. Mix well.
Tomato Capsicum Rice
Step 10 : Cook till oil separates form sides. Add soaked rice. Saute for 2 – 3 minutes.
Tomato Capsicum Rice
Step 11 : Add 3 cup water or according to need. Cover the lid and cook on slow flame till rice get cooked.

Step 12 : Add cooked capsicums and chopped coriander. Mix well. Garnish with capsicum rings or mint leaves. Serve hot tomato capsicum rice with raita and papad.

 

Tomato Capsicum Rice
 
Save Print
Prep time
Cook time
Total time
 
Tomato capsicum rice is best option for the lunch box which neither require fancy cutting nor cooking, this delectable one pot meal is ready in no time.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • 1 ½ cup pulao or basmati rice
  • ½ cup tomato puree ( 2 med tomato )
  • 1 cup fine chopped onion ( 2 med size onion )
  • 1 cup sliced capsicum ( 2 med size capsicum )
  • 2 tsp garlic paste ( 6 – 7 cloves )
  • 1 tbsp oil
  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • Salt according to taste ( approx. 2 tsp )
  • 1 tsp red chili powder
  • 1 tsp kashmiri red chili powder
  • 1 ½ tsp black pepper powder ( freshly crushed )
  • 3 cup water or according to need
  • ¼ cup fine chopped coriander
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Make a paste of garlic in mortar-pastel.
  2. Crush the tomatoes and make a puree.
  3. Wash the rice and soak for 15 – 20 min. Drain water and keep it aside.
  4. Heat ghee in a pan. Add sliced capsicum. Sprinkle some salt. Toast them on slow flame.
  5. Take out capsicum slices.
  6. In the same pan heat oil. Add cumin seeds.
  7. When cumin seeds starts to splutter add chopped onion.
  8. Sauté onion till get translucent. Add garlic paste.
  9. Sauté for a while. Add tomato puree and all dry masala. Mix well.
  10. Cook till oil separates form sides. Add soaked rice. Saute for 2 - 3 minutes.
  11. Add 3 cup water or according to need. Cover the lid and cook on slow flame till rice get cooked.
  12. Add cooked capsicums and chopped coriander. Mix well. Garnish with capsicum rings or mint leaves. Serve hot tomato capsicum rice with raita and papad.