Spicy Chilli Garlic and Bell Pepper Rice with hot fiery chilli chutney, garlic and crunchy bell peppers.
Here I bring you today is a real spicy treat for chilli and garlic lovers. This Spicy Chilli Garlic and Bell Pepper Rice will set your taste buds on fire!! A one pot meal that is ready within 30 minutes if you already have cooked rice. The real taste of this rice comes from the garlic and chilli chutney which is can be homemade or store-bought and bell peppers that add to the flavor and color of the rice.
To prepare this rice, we need cooked rice. To get the separate grains and beautiful texture it is better if use refrigerated rice. Do you know why it is preferred to use the refrigerated rice for making any kind of fried rice? Freshly prepared rice has lot of moisture, cooking it immediately introduces more moisture to it hence we get overcooked mushy rice. It is always better to use the dry rice wither by leaving it in open for an hour or so or cooling it and refrigerating it.
The other ingredients we need are finely chopped onions, garlic and bell peppers. You can use bell peppers of any color or mixed ones. I have used red and green bell peppers here. To add to the hotness of this rice, use any fiery chilli chutney, like Szechwan chutney, Siracha sauce or any homemade red chilli chutney. Add chutney as per your spice tolerance levels. I usually keep some kind of chilli chutney ready in my refrigerator. Sometimes it is so easy to just add it for the flavor in rice dishes or in stir fries.
I have also added paneer pieces, you can add or skip as per your choice. For vegan version, you can add tofu.
Let’s see how I prepare this Spicy Chilli Garlic and Bell Pepper Rice
Spicy Chilli Garlic and Bell Pepper Rice
- 2 Cups Cooked Rice
- 1/2 Cup Mixed Bell Peppers(finely chopped)
- 1/2 Cup Finely Chopped Onions
- 3-4 Garlic Cloves
- 2 tsp Chilli Chutney/Sauce
- Green Onions for garnish
- 1 tbsp Oil
- 1/4 Cup Paneer pieces (cut into small cubes) optional
- In a pan or kadhai, heat oil and add finely chopped garlic. Sauté for a 1-2 minutes, till the raw smell of garlic goes away.
- Add onions and sauté till onions start turning light pink. Add bell peppers and paneer pieces, sauté just for few seconds.
- Add chilli chutney/sauce and salt as per taste and finally add rice.
- Mix rice with very lightly. Garnish with spring onion greens.
So if you love spicy food and want something in jiffy make this rice. My teenager loves spicy food and this is one of her favorite. I pack this for her lunch many times. Any yogurt preparation or fruit juice goes well with it.
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This is 16th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.
Day 18. S.. Spicy Chilli Garlic and Bell Pepper Rice
This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.
My earlier posts for the event..
Day 1. A.. Aloo Matar Ki Tehri
Day 2. B..Broccoli Mushroom Pulao
Day 3 . C..Chana Dal Khichdi
Day 4. D..Dhaniya Pulao
Day 6. F.. Fresh Mint and Peas Pulao
Day 7. G.. Gatte Ka Pulao
Day 8. H.. Hari Moong Dal Khichdi
Day 9. I.. Iyengar Puliyogare(Instant)
Day 10. J.. Jeera Rice
Day 11. K.. Kashmiri Pulao
Day 12. L.. Lucknowi Veg. Dum Biryani
Day 13. M.. Mixed Veg Pulao
Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao
Day 15. O.. Oats and Moong Dal Khichdi
Day 16. P.. Pearl Pulao
Day 17. Q..Quinoa Pulao
Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)
Thanks for stopping by!!