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Cheesy Pepper Rice ( Jain International Recipe)


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Enjoy this rice dish made with bell peppers, cheese and spices.


Added to 117 cookbooks   This recipe has been viewed 56910 times

This rice is so easy and quick to make. . . It is for all my jain fans who can enjoy this rice dish made with bellpeppers, cheese and spices. Worth a try !

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Cheesy Pepper Rice ( Jain International Recipe) recipe - How to make Cheesy Pepper Rice ( Jain International Recipe)

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Jain RiceJain InternationalJain Rice

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients

For The Rice
3 tbsp oil
1 1/2 cups uncooked rice (chawal)
salt to taste

Other Ingredients
4 whole dry kashmiri red chillies
2 tbsp oil
1/2 cup thinly sliced capsicum(red, green, yellow)
salt to taste
2 tbsp grated processed cheese

For The Garnish
2 tbsp grated processed cheese
Method
For the rice
    For the rice
  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 2 to 3 minutes.
  3. Add 3 cups of hot water and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Drain out any excess water if remaining.

How to proceed
    How to proceed
  1. 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.
  2. Heat the oil in a kadhai, add the capsicum and sauté for 2 to 3 minutes.
  3. Add the prepared red chilli powder and sauté for 1 to 2 minutes.
  4. Add the cooked rice and mix well.
  5. Add the salt, mix well and cook for 1 minute.
  6. Add the cheese, mix well and cook for 1 more minute.
  7. Serve immediately garnished with cheese.

Cheesy Pepper Rice Video by Tarla Dalal


Nutrient values per serving
Energy393 cal
Protein5.2 g
Carbohydrates47.5 g
Fiber2.6 g
Fat20.2 g
Cholesterol0 mg
Vitamin A206.7 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B31.1 mg
Vitamin C8.2 mg
Folic Acid4.8 mcg
Calcium42.2 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Zinc0.8 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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