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27 January, 2014

tomato and bell pepper brown rice

Comments : 7 Posted in : Main course on by : apsara Tags: , , , , , ,

Tomato rice is a popular Indian dish, easy to make and a great lunch box treat. Very few veggies go with the tomato as well as bell pepper does. Here I present a sattvik brown rice version (sans onion and garlic).

Brown rice is a staple in my house but guests have often not realized that they have had brown rice when served this dish, because of the color and flavor. This would be a great way to introduce whole rice into meals for those who want to make the switch from white rice.

For cooking directions of brown rice, see this post and this related post.

Preparation time: 30 minutes, serves 4.


cooked Laxmi brand brown Basmati rice- 1 cup

Roma tomatoes- 3-4 (preferably not a very juicy variety)

bell pepper- 1/2

frozen peas- a handful

green chillies- 2

curry leaves- a few

tamarind paste- 1/3 tsp.

salt- to taste

turmeric powder- a pinch

asafoetida powder- a pinch

cloves- 2

bay leaf- 1

cardamom powder- a pinch

canola oil- 1 tbsp. + 1 tsp.


* Chop bell pepper, tomatoes in small pieces and slit green chilies lengthwise.


* In pan, heat oil, add mustard seeds, cloves, bay leaf, cardamom powder. When the seeds pop add chilies, curry leaves, asafoetida.

* Add bell pepper, cook for a minute. Add tomatoes, peas, salt and turmeric powder and tamarind paste. 

* Cook on medium, uncovered, till most of the water evaporates.


* Fluff and cool the cooked brown rice and mix lightly with the above tomato paste along with 1 tsp. of oil.

* Garnish with cilantro leaves and enjoy with yogurt or curry.



7 thoughts on : tomato and bell pepper brown rice

  • January 27, 2014 at 9:33 pm

    Looks delicious. I love tomato rice. Brown rice must have given it a nice nutty flavor 🙂

    • January 27, 2014 at 10:51 pm

      thanks. yes, it does lend it a nice flavor.

  • January 27, 2014 at 10:32 pm

    Looks delicious but my brown rice always tends to get overcooked and mushy.. any tips to cook brown rice perfectly?

    • January 27, 2014 at 10:58 pm

      Have you tried the Basmati variety? I always cook with 1.75 cups water for 1 cup of rice.The other varieties like sona masoori are o.k for regular curries, but somehow not suitable for the bhath type dishes. Hope that helps!

  • Kripa
    February 12, 2014 at 9:09 am

    Your brown rice dishes,including this one are so easy to make during busy mornings. I dont have to break my head to decide what to pack for lunch anymore:)

    • Kripa
      February 12, 2014 at 9:11 am

      Also these recipes are mostly Saatvik…very useful for puja/festival days…

      • February 12, 2014 at 12:07 pm

        that’s true, comes in handy when parents or older people are at home. I learnt some from my mother-in-law who lives a saatvik lifestyle.

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