Made with AI
Bell Pepper and Carrot Vegetable Rice
30 min 159 kcal per serving Easy
Ingredients
4 Servings
- cooked long grain rice2 cups
- green bell pepper, diced1 cup
- carrots, thinly sliced1 cup
- tomato, chopped1 medium
- sunflower oil1 tablespoon
- curry powder1 teaspoon
- chili flakes0,5 teaspoon
- salt1 teaspoon
- fresh coriander, chopped2 tablespoons
Instructions
- 1
Heat 1 tablespoon of sunflower oil in a large skillet or wok over medium heat.
- 2
Add the diced green bell pepper and thinly sliced carrots. Sauté for 3-4 minutes until they begin to soften.
- 3
Add the chopped tomato and cook for another 2 minutes, stirring occasionally.
- 4
Sprinkle in the curry powder, chili flakes, and salt. Stir well to combine and cook for 1 minute until fragrant.
- 5
Add the 2 cups of cooked long grain rice to the skillet. Mix thoroughly to combine all the vegetables and spices with the rice.
- 6
Cook for 2-3 minutes, stirring frequently, until the rice is heated through and evenly mixed.
- 7
Remove from heat and sprinkle with the chopped fresh coriander.
- 8
Serve hot and enjoy your Bell Pepper and Carrot Vegetable Rice.
