Tomato-Bell Pepper Rice
Tomato-Bell Pepper Rice

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, tomato-bell pepper rice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. I'm from India and I completely adore Indian cooking; I.

Tomato-Bell Pepper Rice is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Tomato-Bell Pepper Rice is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have 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:
  1. Make ready 1.5 C long grain rice
  2. Make ready 3 C water
  3. Prepare 3 T butter
  4. Make ready 2 cloves garlic; minced
  5. Make ready 1 green bell pepper; julienne & cut on bias
  6. Take 1 tomato bouillon cube
  7. Make ready 1/2 small red onion; minced
  8. Get 1 t ancho chile powder
  9. Make ready 1/2 t paprika
  10. Prepare 1 large pinch kosher salt & black pepper

Add the lamb, beef broth, tomatoes, tomato puree and oregano to For the rice: Prepare the rice according to package directions. Score shallow X on bottom of each tomato. It resembles a large grain of rice. Orzo pasta is great for making different pilaf, salads and soups.

Steps to make Tomato-Bell Pepper Rice:
  1. Bring water to a simmer.
  2. Heat 3 T butter in a tall sauce pot. Add bouillon cube and crush with wooden spoon. Stir until dissolved.
  3. 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.
  4. Add bell pepper and onion. Stir. Cook 30 seconds.
  5. 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.
  6. Add garlic. Stir. Cook until fragrant, about 20-30 seconds.
  7. 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,

Today we will learn how to make a simple and quick. So you may use ghee in stead of oil here. However if you want to keep it vegan, stick with the oil. Easy and delicious beef and rice stuffed peppers recipe! This Eastern European take on peppers is made with a tomato sauce and a touch of dill!

So that’s going to wrap it up with this special food tomato-bell pepper rice recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!