Capsicum Rice

Capsicum rice is easy to make and is a perfect lunch box recipe. This is a very colourful and flavourful dish that can be made for lunchbox and even for a huge crowd. Capsicum definitely has its own unique flavor but it combines well garam masala, cumin or fresh herbs. Here I have used a combination of capsicum/bell pepper with fresh ground black pepper.

Total time: 35 minutes

Ingredients
Rice - 2 cups
Capsicum (Bell Pepper) - 2 (chopped/sliced) - (I used 1/2 of each coloured bell pepper - green, orange, yellow and red)
Mustard Seeds - 1/2 tsp
Cashew Nuts (or Peanuts) - 1 tblsp
Oil/Ghee - 1 tblsp
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Cilantro - handful (finely chopped)

To Powder
Corriander Seeds - 1 tblsp
Urad Dal - 1 tblsp
Dry Red Chillies - 4 (or as needed)
Curry Leaves - 1 spring
Grated Coconut - 1.5 tblsp (You can also use 1 tblsp of Sesame Seeds instead)

Directions
1. Cook the rice seperately. Spread it in a tray and let it cool.
2. Dry roast all the ingredients under 'To Powder'. Cool it and make a powder.
3. Heat ghee in a pan and splutter the mustard seeds, cumin seeds, cashew nuts (or peanuts) and curry leaves.
4. Add the chopped capsicum pieces and saute till it becomes little soft.
5. Add the spice powder, turmeric powder and required salt. Fry for a minute.
6. Add the cooked rice and fry everything together till each rice grain is nicely coated with the spice powder.
7. Check and adjust the salt and other seasonings. Switch off.
8. Garnish with finely chopped cilantro and sliced colourful bell peppers.

Serving Suggestion
- This rice has so much flavour by itself, it can be served with some raita and potato chips.
- It also goes very well with any non veg and veg sidedishes.

Nutrition per serving
Calories 278.8
Total Fat 15.5 g
Saturated Fat 3.0 g
Cholesterol 215.1 mg
Sodium 441.0 mg
Total Carbohydrate 16.5 g
Dietary Fiber 1.8 g
Protein 19.2 g
Weight Watchers Points Plus: 8 points