Cheesy Pepper Rice Recipe (Mexican Cheesy Pepper Rice)

Ingredients

• 1 cup long grain rice (basmati chawal), soaked for 30 minutes and drained
• 3 tbsp oil
• salt (namak) to taste
• 2 tbsp oil
• 1/2 cup sliced onions
• 3/4 cup sliced capsicum (green, red and yellow)
• 2 tbsp roughly chopped dry Kashmiri red chillies
• 1 tbsp chopped garlic (lehsun)
• salt (namak) to taste
• 1/4 cup grated processed cheese

Steps

1. Heat the oil in a deep non-stick pan, add the rice and sauté on a medium flame for 3 minutes.
2. Add 3 cups of water, mix gently and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside.
3. Heat a broad non-stick pan, add the kashmiri red chillies and sauté on a medium flame for 1 minute.
4. Combine the sautéed red chillies, garlic and 2 tbsp of water in a mixer and blend till coarse. Keep aside.
5. Heat the oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.
6. Add the chilli-garlic coarse paste and sauté on a medium flame for 1 minute.
7. Add the rice, little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
8. Serve hot garnished with cheese.