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–+ servings

Baby Corn Pepper Rice

Baby Corn Pepper Rice is a quick and easy to make Baby corn Pepper Rice. It is perfect to make for lunchboxes or as a quick weeknight meal.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Main Dish
Cuisine: Indian
Servings: 4 Servings

Ingredients

  • 1½ cups Basmati Rice, rinsed and soaked for at least 30 minutes
  • 1 15 oz. can of Baby corn, drained and rinsed
  • 2 Green or other colored Pepper, chopped
  • 1 cup Mini Soy Chunks, soaked in hot water for 10 minutes
  • 2 tbsp Oil
  • 1 Large Onion, chopped
  • 2~3 Garlic cloves, finely minced
  • ½ cup Tomato puree
  • 3 tbsp Tomato Ketchup
  • 1 tsp Red Chili powder (adjust as per taste)
  • To taste Salt Pepper

Instructions

  • Cook basmati rice and set aside to cool.
  • Heat oil in a pan; add onions, garlic and cook until onions turn translucent, about 2~3 minutes.
  • Add the peppers; cover and cook for about 6~8 minutes or until crisp tender.
  • Drain the water from soy chunks and squeeze out the excess water.
  • Next add the baby corn, soy chunks and cook for 2~3 minutes.
  • Add the tomato ketchup, tomato puree, chili powder and sugar. Mix well and cook for 3~4 minutes.
  • Add the rice, salt and pepper. Mix well and cook for another 2~3 minutes. Serve hot and Enjoy!!
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