Basmati Rice with Sautéed Bell Peppers
Ingredients
- 2 tablespoons corn oil
- 1 large onion, sliced into rounds
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 2 cups basmati rice
- 2 tablespoons butter
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1 teaspoon ground coriander
Preparation
In a wide skillet, heat the corn oil over medium heat, then add the onion and stir until it softens.
Add the green bell pepper and stir on high heat until it softens. Then add the red bell pepper and stir until it softens and its aroma rises. Finally, add the yellow bell pepper and stir until it softens and its aroma rises.
Meanwhile, for boiling the rice: put a generous amount of water in a pot and bring it to a boil over high heat. Add the butter, turmeric, salt, and ground coriander.
Add the basmati rice and cook for 7 to 8 minutes until the grains open.
Drain the rice and place it directly in a medium-sized pot with a thick base.
Add the pepper mixture and stir gently to mix the ingredients.
Cover the pot and cook on low heat for 15 minutes until it steams.
Notes
Serve directly with grilled meats or fried fish.
