8 - Capsicum (Green Bell Pepper) Rice

I havent been feeling too well today. I woke up sneezing, and haven't been able to stop sneezing since. Allergies,allergies!

So, I was in no mood to cook anything time consuming. So I made this quick and easy capsicum rice, that can be served with just yogurt or pickle. The rice is flavoured with butter and crunchy with capsicum. A quick meal thats a total keeper!

Ingredients

3 cups cooked basmati rice
2 large capsicums (green bell pepper), chopped
1 tomato, roughly chopped
2 tblsp butter
1 bunch coriander leaves
3 green chillies
3 large cloves of garlic
1 tsp mustard seeds
1 tsp cumin seeds
curry leaves
1 tsp urad dal (split black gram)
1" cinnamon stick
1 cup grated coconut (optional)
salt and pepper to taste

Preparation

Make a paste from the coriander leaves, garlic and green chillies.
Heat butter in a pan on medium heat. Add mustard seeds and cumin seed, let them splutter.
Add cinnamon stick and urad dal and saute till the dal turns brown.
Add curry leaves and 2 tblsps of the coriander-green chilly paste. Saute.
Add the chopped tomato and capsicums and fry till the tomatoes are soft, approximately 7 minutes. The capsicums should retain the crunchy texture.
Add salt and pepper to this and mix well.
Reduce the heat and add the cooked rice to this and mix. Cook for 2 minutes.
You can add the grated coconut (optional) now, and mix it well with the rice. Turn off the heat.

Serve hot with any curry, or just plain yogurt and pickle.

Enjoy!!