Creado con IA
Bell Pepper and Carrot Vegetable Rice
30 min 201 kcal por ración Fácil
Ingredientes
4 Raciones
- cooked basmati rice2 cups
- bell peppers (mixed colors), diced1 cup
- carrots, diced1 cup
- onion, finely chopped1 medium
- vegetable oil2 tablespoons
- garlic, minced2 cloves
- cumin seeds1 teaspoon
- turmeric powder0,5 teaspoon
- black pepper0,5 teaspoon
- salt1 teaspoon
- chili powder0,5 teaspoon
- fresh cilantro, chopped2 tablespoons
Preparación
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 3
Add the finely chopped onion and sauté for 2-3 minutes until translucent.
- 4
Stir in the minced garlic and cook for another 30 seconds.
- 5
Add the diced carrots and cook for 3-4 minutes, stirring occasionally.
- 6
Add the diced bell peppers and sauté for another 2-3 minutes until the vegetables are slightly tender but still crisp.
- 7
Sprinkle in the turmeric powder, black pepper, chili powder, and salt. Mix well to coat the vegetables evenly with the spices.
- 8
Add the cooked basmati rice to the skillet and gently mix everything together, ensuring the rice is well combined with the vegetables and spices.
- 9
Cook for 2-3 minutes, stirring occasionally, until the rice is heated through.
