Baby Corn and Capsicum Rice Video by Tarla Dalal

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Baby Corn and Capsicum Rice Video. The baby corn and capsicum rice is so colourful that kids will immediately yearn to dig their spoons into the tiffin box when they see it! Not only is it visually appealing, but it appeases the appetite too as it contains a wholesome combination of rice and vegetables, flavoured excitingly with tangy tomato ketchup. This baby corn and capsicum rice can be quickly made if you have all the ingredients ready and in hand. We have used baby corn and bell peppers to make it colourful and nutritive, you can add any vegetables of your choice. This is also an interesting way of adding veggies to your child’s meal.

Recipe Description for Baby Corn and Capsicum Rice ( Tiffin Treats)

Preparation Time: 15 mins
Cooking Time: 8 mins
Makes 4 servings
Show me for servings

Ingredients

For Baby Corn and Capsicum Rice
3/4 cup chopped baby corn
1/2 cup chopped coloured capsicum (red , yellow and green)
2 cups cooked long grained rice (basmati) or leftover rice
1 tbsp oil
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
4 tbsp tomato ketchup
1 tbsp tomato puree
1/2 tsp chilli powder
a pinch of sugar
salt and to taste

Method

For baby corn and capsicum rice

To make {span class="bold1"}baby corn and capsicum rice{/span}, heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
Add the babycorn and coloured capsicum and sauté on a medium flame for another 3 to 4 minutes.
Add the tomato ketchup, tomato purée, chilli powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the rice, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

How to pack