One more easy to prepare rice dish from my cook book. As a south Indian I would like to prefer more of rice dishes which are loaded with carbs and easy to cook and easy to pack in lunch boxes.
Whatever meal it may be rice is a must and should dish which I and my family prefer to eat. We like more of rice dishes. Off course Biryani is our all-time favori.
Capsicum rice is a simple yet healthy recipe which is ideal for lunch box meal. As I said in my previous potato rice recipe, I will be uploading rice dishes which are easy to prepare and easy to carry lunch box meal which are loaded with nutrients and healthy. I create my own rice recipes like biryanis, pulao, fried rice and chitrannas according to the ingredients available in my kitchen and time which I get. The rice dishes which I prepare can be prepared by anyone with easy step by step instructions along with the pictures.
Capsicum slices are tempered with spices and dry nuts in cold pressed coconut oil and mixed with cooked rice and garnished with fresh pomegranate seeds and coriander leaves.In this recipe I had used flax seeds and oregano which gives a different kind of flavour to the dish.
Capsicum is also known as pepper or chilli pepper; the fruit of capsicum plants are used to make medicine. There ae number of capsicum verities grown worldwide, few are capsicum annum, bell peppers, sweet/Italian peppers serrano, cayenne, paprika and jalapenos each one of them are unique in shape size and taste. There are five colours of capsicums available, mostly in green, yellow, red, purple and orange.
In India capsicum is known as Shimla mirch in local language. Capsicum was first grown and produced on a large scale in Shimla. Shimla is the capital city of Indian state of Himachal Pradesh in Himalayan foothills.So Indians started calling capsicum as Shimla mirch.
capsicum is also known as pahadi mirch, pahadi means hill, mirch means pepper/chilli so capsicum is known as pahadi mirch because Shimla is a hill station.
Do try this quick and easy to prepare lunch box meal recipe and share comments. Hope you would like to prepare this time saving simple and healthy capsicum fried rice/capsicum rice.
- Cuisine – Indian
- Recipe – lunch box
- Author- Nagajyothi
- Type – fried rice
- Preparation time – 5 minutes
- Cooking time – 15 minutes
- Total time – 20 minutes
- Makes – 3 servings
Video Recipe Of Capsicum Rice
- Coconut oil – 1 tsp
- Flaxseeds – 1 tsp
- Pepper – 1tsp
- Shahi jeera – 1 tsp
- Kalonji – 1 tsp
- Cinnamon stick – 1
- Bay leaf -1
- Clove – 1
- Cardamom – 1
- Cashew nuts – 10
- Peanuts – 10
- Green chilies – 4
- Ginger and garlic paste – 1 tsp
- Capsicum – 3 medium size
- Oregano – 1 tsp
- Salt – as per requirement
- Cooked rice – 3 cups
- Pomegranate seeds – handful to garnish
- Coriander – To garnish
Ingredients with Picture
Capsicum Fried Rice Preparation Method
Heat oil in a flat pan or kadai, splutter the spices and dry nuts.
Add capsicum, sauté and cook for 5 minutes until capsicum becomes soft.
Add oregano herb and salt, mix well with the tempering.
Now add precooked rice and mix with the tempered capsicum and cook for 5 more minutes by closing the pan with lid.
Garnish with pomegranate seeds and serve hot.
Capsicum Fried Rice/Capsicum Rice Recipe with Step By Step Instructions.
Heat coconut oil in a pan on medium heat, add flax seeds, peppercorns and Shahi jeera, kalonji seeds and cook until they start to splutter.
Now add cinnamon stick, bay leaf, clove and cardamom, roast them with the tempering for few seconds.
Then add handful of cashew nuts and peanuts into the tempering pan, slightly roast them until they become slight brown in colour.
Now add green chilies which are slit into four halves, then add ginger and garlic paste sauté for a minute.
Add thinly sliced capsicum into the sauté pan mix well with the tempering, add crushed oregano and mix altogether.
Then add required amount of salt into the tempered capsicum, mix and cook until the capsicum becomes soft and tender. Close the pan with a lid while cooking
Now add pre cooked rice of your choice into the sauteed capsicum, mix gently and evenly with the tempered capsicum.
Cook for five more minutes. Garnish with pomegranate seeds and coriander leaves.
serve hot with curds or pack in your lunch box after cooling.
Coconut oil can be substituted with clarified butter or oil of your choice. I prefer to use cold pressed coconut oil which is healthy and gives extra aroma to the rice.
You can add handful of curry leaves to make the dish more flavourful.
You can use any varieties of capsicums or a mix of two coloured capsicums.
Plain rice can be substituted with brown rice, basmati rice, red rice or steam rice of your choice.
Serve with plain thick curds or raita. I would like to serve with masala papad or sago papad which I usually get from my mother in every summer season.
- Health benefits of capsicum
- Capsicums are high in litein and zearanthin, two carotenoids which protects retina.
- High in vitamin C and moderately high in iron.which prevents Anaemia and boosts immune system.
- Capsicums contains antioxidants and anti-inflammatory properties that have been shown to prevent certain types of cancers.
- High in magnesium and vitamin B6, which helps to relieve anxiety and panic attacks.
- Vitamin K in capsicum helps in strengthening bones and protects against osteoporosis.
- Capsicum is rich in vitamins and minerals and high in fibre, consuming capsicum on daily amount helps in weight loss.
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