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This rice is a combination of corn and capsicum, both are delicious vegetables , rich in nutrients like vitamins, minerals and dietary fiber. This flavorful rice is a one pot meal , great to pack for lunch box. Good accompanient for this rice is raita or appalam or potato chips.

Prep time:
Cook time:
Servings: 2


Cost per serving $1.87 view details


  1. Method
  2. Wash and soak rice in water for 30 mins. Drain the water completely. In a pressure cooker, cook the rice by adding 2 Cups of water for 3 whistles. Once it done, switch off the stove.
  3. Heat a pan with oil, add mustard seeds, urad dal and curry leaves, after they sizzle, add chopped onion, green chilly and salt, fry for 2 mins until it turns golden brown.
  4. Add ginger garlic paste, saute this for a min until raw smell vanishes.
  5. In a medium flame, add turmeric powder, sambhar powder and garam masala, saute this for another 1 min.
  6. Add chopped tomatoes, saute well with masala until oil separates.
  7. Add chopped green capsicum and frozen corn, saute well with the masala, just sprinkle little water and cover the pan and cook it for 2-3 mins. Don't overcook the vegetables as it loses the nutrients.
  8. Check the salt and switch off the stove.
  9. Gently mix the veggie and the boiled rice. You can add some little butter or ghee at this stage, gives a nice flavor.
  10. Finally garnish it with chopped cilantro.
  11. Hot capsicum corn rice is ready.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 397g
Recipe makes 2 servings
Calories 278  
Calories from Fat 110 40%
Total Fat 12.47g 16%
Saturated Fat 1.1g 4%
Trans Fat 0.29g  
Cholesterol 0mg 0%
Sodium 43mg 2%
Potassium 725mg 21%
Total Carbs 39.85g 11%
Dietary Fiber 5.8g 19%
Sugars 10.02g 7%
Protein 5.63g 9%


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