Baby Corn and Capsicum Rice

The Baby Corn and Capsicum Rice is so colourful that kids will immediately yearn to dig their spoons into the tiffin box when they see it! Not only is it visually appealing, but it appeases the appetite too as it contains a wholesome combination of rice and vegetables, flavoured excitingly with tangy tomato ketchup. This tiffin treat is very kid-friendly.

Ingredients

3/4 cup chopped baby corn
1/2 cup chopped capsicum (red,yellow and green)
2 cups cooked long grained rice (basmati)
1 tbsp oil
1/2 cup finely chopped onions
4 tbsp tomato ketchup
1 tbsp tomato puree
1/2 tsp chilli powder
a pinch of sugar
salt and freshly ground pepper to taste.

Method

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the babycorn and coloured capsicum and sauté on a medium flame for another 3 to 4 minutes.
  3. Add the tomato ketchup, tomato purée, chilli powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Add the rice, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

    Baby Corn & Capsicum.jpg
    Baby Corn and Capsicum Rice is ready
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