Growing up in India, the only color of Bell Pepper that I had seen was green and was amazed by the plethora of colors available here in the US, red, orange, yellow all bright and vibrant colors. Even though it is very hard to choose, my personal favorite is the red color.
Whenever cook with these, I make sure that they don’t loose their color. For this rice dish, I follow the same steps as “Chitranna” but also add Bell Pepper along with onion. . They not only add vibrant color, but they also add a good amount of crunch to the dish.
1 cup rice
2 medium colored bell peppers (green/red/yellow/orange)
1 medium onion
3-4 green chillies
Jeera, mustard, oil, salt
Coriander leaves for garnishing
Wash the rice thoroughly and pressure cook the rice, making sure that it is not over cooked and the grains remain separate.
Meanwhile dice the bell pepper and onions.
Also chop green chillies and coriander leaves and keep aside.
In a pan, heat some oil add the mustard, jeera and when they begin to splutter, add onion, green chillies and sauté until transparent.
Next add the diced colored bell pepper and fry until it turns tender, but the crunch is still there.
Add the cooked rice, turmeric, salt and mix well.
Squeeze the juice of one lemon and stir well.
Finally garnish with roasted cashews (if using) for some crunch and also coriander leaves.
This can be eaten as is or served with cucumber raita.