Capsicum Rice

Capsicum, also known as red pepper or chili pepper, is an herb. It is used for various problems with digestion including stomach upset , gassy,  stomach pain, diarrhea, and cramps. It is also used for conditions of the heart and blood vessels including poor circulation, excessive blood clotting, high cholesterol, and preventing heart disease. 
Capsicum peppers are rich sources of antioxidants and vitamin C. Red peppers have twice the vitamin C content of green peppers. It has much of varieties as we can see from their colors and sizes.
Including much of peppers in your diet while pregnant or breast feeding is not likely good. 
Here is a tasty capsicum rice, an easy 30 minutes recipe, good for lunch packs. It adds a good filling dish in a party too.

Ingredients: serves 3

Capsicum - 3 nos, chopped lengthwise (You can always mix with red bell peppers.)
Ginger - Finely chopped 3 tsp
Green chillies - 8 nos(upto taste) chopped finely
Rice - 2 cups
Milk - 2 cups
Water - 2 cups
Oil -  1 tbsp
Cumin seeds - 4 tsp
Whole garam Masala - each 2 nos. (cardamom, cloves, bay leaves, cinnamon sticks )
Cashew nuts - few (Optional)
Salt - to taste

Preparation:

• Heat a heavy bottom cooking vessel. Add 3 tsp of oil and put whole garam masala items in it. Add 2 tsp of cumin seeds.
• Add washed rice and mix well. Stir fry rice for 2 minutes.

• Add 2 cups of milk and 2 cups of water to rice. Slowly stir out the sticky rice. Keep the rice exactly on medium heat. Close it using a lid with an outlet whole for steam. Wait exactly for 15 minutes and remove the vessel from stove. 

• During that 15 minutes, in a wide pan, heat 3 tsp of oil and sputter 2 tsp of cumin seeds. Toss capsicum and saute. Remember to put the stove on medium heat, since we are using less oil and capsicum got to cook while sauteing. 

• Once the capsicums are halfway cooked, add ginger and green chillies. Sprinkle salt to speed up the process. Add cashew nuts.

• When the rice is ready, wait for a minute or two to open the lid and add the hot rice into the capsicum pan and mix them well, gently.

• Garnish with coriander. Optional

• Serve hot with curd or chenna curry.