Tomato Capsicum Rice Recipe- Simple Tomato Capsicum Pulao Rice
Simple, easy and delicious tomato rice recipe with bell peppers (one pot tomato capsicum pulao) is perfect for a simple South Indian style lunch or dinner, which also makes an easy dish which can be packed in lunch box or tiffin.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 4 Tomatoes
- 1 green bell pepper
- 2 onions
- 1 green chilies sliced lengthwise avoid if giving for kids or if you don't want spicy
- 1.5 cups rice (I used white basmati rice)
- 3.5 cups water
- 2 teaspoons garlic powder
- 1/4 teaspoon salt adjust as needed
- 2 tablespoons oil
Chop the tomatoes in medium sized pieces and keep aside.
Remove the seeds from the green bell pepper and slice them evenly, keep this aside with tomatoes.
Peel and slice the onions, keep this separately from tomatoes and bell pepper.
Heat oil in a large pan and add the sliced onions.
Saute the onions till they are lightly browned which will take few minutes.
Once the onions are lightly browned, add the bell peppers, tomatoes and sliced green chilies, mix well and saute for another 2 minutes.
Wash the rice, and add the rice to the pan, stir fry the rice in low heat for another 1 minute.
Add the salt and garlic powder, stir everything well.
Add the water, mix everything once again and bring the mixture to a boil.
As the mixture starts boiling, reduce the heat to low, cover the pan and cook in low heat for about 10 to 12 minutes or until the rice is cooked and soft and all water is absorbed.
If there is any water left after the rice is cooked completely, you can increase the heat and cook with the pan open for about a minute or two, so the remaining water will be absorbed. Yummy and easy tomato rice with bell peppers is ready to serve!