Corn Bell Pepper Rice
Corn Bell Pepper Rice
Let’s cook Corn Bell Pepper Rice today! If you’re looking for a colorful, flavorful, and wholesome rice dish, this one’s for you. It’s simple to make but packed with taste – sweet corn and crunchy bell peppers combined with fragrant spices and fluffy rice create a delicious, aromatic meal. Perfect for lunch, dinner, or a festive occasion!
The key to making this dish truly special is using good-quality rice. Long-grain rice like basmati ensures each grain remains separate, fluffy, and aromatic. Once you try this recipe, Corn Bell Pepper Rice will be a favorite in your kitchen!
Whether you’re a beginner or a seasoned cook, this recipe is easy to follow and yields a restaurant-style dish at home. Let’s get started!
Ingredients: (Servings: 2–3)
- 1 cup long-grain rice (Basmati/Sona Masoori)
- 1 cup sweet corn (fresh or frozen)
- 1 medium bell pepper (capsicum), chopped into small strips or cubes
- 1 medium onion, thinly sliced
- 1 medium tomato, chopped
- 2–3 green chilies, slit
- Curry leaves, a few sprigs
- 1-inch piece of ginger, finely chopped
- 2–3 cloves garlic, minced
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds (Jeera)
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 cups water
- Fresh coriander leaves, chopped (for garnish)
- Optional: 1 tablespoon roasted cashews for garnish
Step 1: Rinse and Soak Rice
Rinse the rice under cold water until the water runs clear. Soak the rice for 15–20 minutes to ensure the grains cook long, separate, and fluffy. Drain and set aside.
Step 2: Prepare Vegetables and Spices
Chop the bell pepper, onion, tomato, green chilies, and ginger-garlic. Keep the sweet corn ready (if frozen, thaw it first).
Step 3: Cooking the Masala
- In a deep pan or pressure cooker, heat 2 tablespoons of oil or ghee over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter for 30 seconds until aromatic.
- Add curry leaves and stir well.
- Add sliced onions and sauté until golden brown, adding sweetness and depth of flavor.
- Add ginger and garlic, sauté for another minute until fragrant.
- Add chopped tomato and green chilies. Cook for 2–3 minutes until tomatoes soften.
- Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Stir to coat the vegetables evenly.
- Add chopped bell pepper and sweet corn. Sauté for 3–4 minutes. The bell pepper should remain slightly crunchy.
- Sprinkle garam masala and mix gently.
Step 4: Combine Rice and Masala
- Add the soaked and drained rice to the pan. Gently fold it into the vegetable mixture without breaking the grains.
- Add 2 cups of water and mix lightly. Cover and cook on low-medium heat until the rice is tender and water is absorbed (12–15 minutes). If using a pressure cooker, cook for 2 whistles and then let it rest for 5–10 minutes.
Step 5: Garnish and Serve
- Fluff the rice gently. Garnish with fresh coriander leaves and roasted cashews if desired.
- Serve hot with yogurt, raita, or a pickle for a wholesome meal.
A few extra tips to make your Corn Bell Pepper Rice perfect:
- Colorful Bell Peppers: Use a mix of red, green, and yellow peppers for a visually appealing dish.
- Sweetness Balance: Adjust the amount of corn based on your taste preference for sweetness.
- Spice Level: Modify green chilies and red chili powder according to how spicy you like it.
- Optional Add-ins: Carrots, peas, or beans can be added for extra texture and nutrition.
Conclusion
And there you have it! A simple, colorful, and aromatic Corn Bell Pepper Rice that’s perfect for any occasion. The combination of sweet corn, crunchy bell peppers, fluffy rice, and fragrant spices makes each bite satisfying and delicious. Next time you crave a comforting, healthy, and flavorful rice dish, try this Corn Bell Pepper Rice recipe. Enjoy your meal!
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