Tomato Bell Pepper Rice
This easy and flavorful recipe combines tender rice with sweet bell peppers and juicy tomatoes, creating a delicious and versatile side dish that's perfect for any meal.
Ingredients
- 1 cup basmati rice (rinsed)
- 4 bay leaves
- 4 cloves
- Salt
- 1 lemon
- 1-2 large tomatoes
- 2 red bell peppers
- 4 garlic cloves
- 2 long Thai red chilis (or pepper or choice)
- ½ cup water
- 2 cups herb stems (optional)
- 1 summer squash
- 1 zucchini
- 2 tablespoons olive oil
- 1 tablespoon ginger (chopped)
- 3 jalapeño peppers (sliced)
Directions
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 1-2 people
Source: Chef Jehangir Mehta
- Purée tomatoes, peppers, garlic, water and herbs.
- In a sauce pot or rice cooker, add the purée to the rice with the spices.
- Squeeze the juice of lemon to the rice as well as add the whole lemon.
- Bring to a boil.
- Cover and cook for 18 minutes on low flame.
- In a skillet, add the olive oil, ginger, and jalapeños and sauté for 3 minutes.
- Sauté the squash and zucchini for 2 minutes and add to rice.
- Cut extra tomatoes and sprinkle with edible flowers to garnish.
- Add to cooked rice and toss.
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