If you’re a rice lover like me, you simply have to indulge in cheesy pepper rice. This Mexican style rice dish is perfect to keep you satiated without any additions of garlic, so if you have Jain friends coming over for dinner, this has got to be on the menu. The bell peppers infuse colour while the cheese adds a lip-smacking flavour. Here’s the recipe.
Ingredients:
3 tbsp oil
1 ½ cups uncooked rice
4 whole dry Kashmiri red chillies
½ cup capsicum, thinly sliced (red, green, yellow bell peppers)
2 wtbsp grated processed cheese
salt to taste
For garnish
2 tbsp grated processed cheese
Method:
1. Wash and soak the rice for 30 minutes and drain well.
2. Heat the oil in a kadhai, add the rice and sauté on a medium flame for two to three minutes.
3. Add three cups of hot water and salt, mix well and cook on medium flame for approximately 10 minutes or till the rice is cooked. Stir occasionally. Drain out any excess water.
4. Simultaneously, roast the red chillies in a non-stick pan for a few minutes. Remove from the frying pan and pound in a mortar-pestle (khalbatta) to a coarse powder.
5. Heat the oil in a kadhai, add the capsicum and sauté for two to three minutes.
6. Add the prepared red chilli powder and sauté for another minute or two.
7. Add the cooked rice and mix well.
8. Add salt, mix well and cook for another minute.
9. Add the cheese, mix well and cook for one more minute.
10. Serve immediately garnished with cheese.
Here’s the video:
Image courtesy: Shutterstock
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