Pesto & Bell Pepper Rice
Pesto rice, simple yet flavourful one pot meal with the addition of beautiful bell peppers makes for a perfect option for your weeknight dinner!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve hot!
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