Tricolour Capsicum rice

Bell peppers are known for its attractive colour, taste and nutrients. They are rice in carotenoids, Vitamin-E and good anti-oxidants. Normally rice with pepper or bell pepper give them a mexican or spanish flavour. Mexican rice has to be marinated in onion-garlic gravy and other spices. Here I didn’t use onion and garlic. I used No onion no garlic sauce to give it a different flavour.  It is an easy, colourful and tasty rice that you can prepare it in a jiffy.


Cooked Rice

Red Bell pepper – 1 cup

Yelllow Bell pepper – 1 cup

Green Bell pepper – 1 cup

Red chilli powder – 1 tsp

Garam masala powder – 2 tsp

Salt – To taste

Tomato sauce – 1 to 2 tsp


For Seasoning

Oil – 1 tsp

Mustard seeds – 1 tsp

Cumin seeds -1 tsp

  • Pressure cook the rice and keep aside.
  • Cut the bell pepper into two and remove the stem and the seeds inside.
  • Now chop the bell pepper into small pieces.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the cumin seeds and saute for a minute.
  • Add the red chilli powder,  garam masala powder, sauce and saute for half a minute. Take care that they donot turn black.
  • Now add the chopped bell pepper and saute for five minutes. They need to be half cooked. The colour of the bell pepper should remain the same.
  • Turn off the stove and add the cooked rice. Donot mix with the spatula. It will make the rice mushy.
  • Just toss the pan. It will blend the rice with bell pepper masala.
  • Add salt and mix well.
  • Colourful and tasty rice is ready.


Note : If you want the rice to be spicy use tomato sauce or chilli sauce instead of No onion no garlic sauce.

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