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Pesto & Bell Pepper Rice
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

A simple yet flavorful one pot meal. A perfect option for your weeknight dinner!

Author: Shireen Sequeira
  • 1 cup brown basmati rice * see notes
  • 2-1/2 cups water
  • 1 medium sized onion finely chopped
  • 2 tablespoons basil pesto sauce
  • 1/2 red bell pepper deseeded and cubed
  • 1/2 yellow bell pepper deseeded and cubed
  • juice of 1/2 lime
  • 2-3 teaspoons oil
  • salt and pepper to taste
  1. Wash the rice till the water runs clear, about 2-3 changes of water. Then soak it in plenty of water for about 10 mins if time permits. Otherwise, bring the 2-1/2 cups of water to a boil in a pressure cooker and add the washed rice. Cover with the lid and cook on a full heat for 6-7 whistles.
  2. Reduce the heat to a simmer and continue to cook for 25 mins. Remove the cooker from the heat and when it cools down to room temperature (whistle comes off easily), open, fluff with a fork and keep aside.
  3. Heat oil in a wok/kadai or pan and fry the onions till they turn translucent (pale), then add the bell peppers and fry for a few seconds. Don't overcook them as we need them slightly crunchy and juicy.
  4. Add the pesto sauce and saute for a few seconds. Then add the cooked rice, salt and pepper to taste and the lime juice and give everything a quick mix. Adjust seasoning as required.
  5. Serve hot!
Recipe Notes

If you have cooked rice, you may use the same. Instead of brown rice you can also use white rice - Cook it as you normally would and follow step# 3 onwards