Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tomato-bell pepper rice. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Capsicum /Bell Pepper Tomato curry for Rice or Chapati is a simple and easy recipe for everyday cooking. This vegetarian recipe for Indian bell pepper, tomato, and potato curry is a colorful main dish that can be as spicy or as mild as you like. This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis.
Tomato-Bell Pepper Rice is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Tomato-Bell Pepper Rice is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tomato-bell pepper rice using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tomato-Bell Pepper Rice:
- Prepare 1.5 C long grain rice
- Prepare 3 C water
- Take 3 T butter
- Get 2 cloves garlic; minced
- Prepare 1 green bell pepper; julienne & cut on bias
- Get 1 tomato bouillon cube
- Make ready 1/2 small red onion; minced
- Make ready 1 t ancho chile powder
- Get 1/2 t paprika
- Make ready 1 large pinch kosher salt & black pepper
This is an easy and tasty Mexican rice made with the addition of tomatoes and peppers. Most of the ingredients for this recipe can probably be found in your pantry. Method for making Red Bell Pepper Tomato Chutney. I cooked Bell Pepper rice few days ago and really like the taste.
Instructions to make Tomato-Bell Pepper Rice:
- Bring water to a simmer.
- Heat 3 T butter in a tall sauce pot. Add bouillon cube and crush with wooden spoon. Stir until dissolved.
- Add rice. Season with salt, pepper, ancho chile, and paprika. Stir to coat each grain of rice with butter. Cook on medium-high heat for 30 seconds.
- Add bell pepper and onion. Stir. Cook 30 seconds.
- Add water. Stir. Bring back to a simmer. Cover. Simmer for 15 minutes. Remove from heat. Do not remove cover. Let steam 5 minutes or until ready 2 serve.
- Add garlic. Stir. Cook until fragrant, about 20-30 seconds.
- Variations; Cumin, yellow onion, shallots, scallions, chives, cayenne, crushed pepper flakes, bacon fat, pigeon peas, corn, red bell pepper, zucchini, yellow squash, crispy bacon, habanero, smoked paprika, jalapeño, poblano, lime zest, orange, parsley, chile powder, turmeric, allspice, pumpkin pie spice, clove, sumac, celery, celery seed, diced carrots, diced green chiles, tomato puree, tomato paste, cilantro, coriander seed, toasted coconut, coconut milk, coconut extract, dried sriracha, butter, cream, vegetable stock, chicken stock, tequila, beer, thyme, cinnamon,
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! These tomato-baby bell pepper tartlets make a tasty and colorful puff pastry appetizer. The most common tomato bell pepper material is cotton. Easy Stuffed Bell Peppers baked in a delicious tomato sauce - foolproof instructions and packed with vitamins and nutrients - bring the health back! Bigger peppers might need a bit longer, and smaller peppers, less time.
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