Capsicum And Rice Skillet Recipe

About this recipe

A hearty and flavorful one-pan dinner featuring seasoned ground beef, vegetables, and tender rice, perfect for a satisfying kosher meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 400 g Pastazara Peeled Tomatoes In Tomato Juice
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat a large frypan over medium heat. Add 1/2 cup diced green pepper and 1 diced onion. Cook until the vegetables are softened, about 8-10 minutes.
2. 2. Drain off any excess liquid from the pan to keep the dish light.
3. 3. Add 2 cups diced tomatoes, 3 cups water, 1 tsp salt, and 1/2 tsp pepper to the pan. Stir well and bring the mixture to a boil.
4. 4. Stir in 2/3 cup rice, ensuring it is evenly distributed. Reduce the heat to low, cover the pan, and let it cook for about 25 minutes, or until the rice is tender and has absorbed most of the liquid.
5. 5. Check occasionally and add a small amount of water if needed to prevent sticking. Once done, fluff the rice gently and serve hot.