Carrot Capsicum Rice

                              Happy Republic Day! As we Indians celebrate our republic day today I thought let's get the theme on the blog & so this Carrot Capsicum Rice coz it has the same  tri - color as our Indian flag.

                               I love Capsicum. 💗 I don't remember how I got introduced to this rarely used vegetable in My Mom's Kitchen but I am glad I came across it. I love everything about it, it's shape, color, taste (oh,wait taste had to come first right? whatever the order I love everything).  What more? Capsicum is a rich source of vitamin C, it is an effective antioxidant. It helps in maintaining the integrity of blood vessels, skin, organs, and even bones. It helps to stimulate fat burning and can help speed up metabolism and detoxification processes in the body, therefore improves our overall health. 

                                Who doesn't know the benefits of carrots? Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

                                 So let's get celebrating the Republic day in  a healthy way & also pray & make attempts for a healthy environment in our country.   🏁

Ingredients:

1. Carrot - 2nos
2. Capsicum - 1 large
3. Cooked rice - 200gm
4. Salt - to taste
5. Black pepper powder - 1/2tsp
6. Olive oil - 2tbsp

Method:

• Deseed the capsicum and chop it. Dice the carrots.
• Boil the Carrots and keep aside.
• In a pan heat oil and add capsicum. Fry for a few seconds and add carrot, rice, salt and pepper. Stir well.
• Serve hot.

 

    Boiling carrots is optional you can directly fry them with capsicum.

 Also try Chana Vegetable Biryani, Mixed fried rice, Lemon rice, Lobia chawal and Bagaara khaana from My Mom's Kitchen.  

 Wish to hear from you ☺

Happy Cooking!!!