Bell Pepper and Tomato Rice with Cashews Recipe

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Bell Pepper and Tomato Rice with Cashews


  • 1 cup basmati rice
  • 1/2 cup frozen baby lima beans
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons canola oil
  • 2 to 3 slivers cinnamon stick
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 cup onion, cut lengthwise
  • 1/2 cup tomato, chopped
  • 1 cup coarsely chopped green bell peppers
  • 1/2 cup tomato sauce
  • 1 teaspoon curry powder
  • 1 teaspoons salt
  • 1/4 cup cashew halves
  • 1/4 cup red onion


  1. Cook rice in 2 cups of water. Set aside.
  2. Cook lima beans in a saucepan in 1 cup of water with 1/4 teaspoon turmeric powder. When beans are tender, drain and set aside to cool.
  3. Heat oil in a wok or large fry-pan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, cumin, and fennel seeds. Brown for a few seconds.
  4. Add onion, and tomato. Stir-fry for 1 minute.
  5. Add bell pepper and cooked lima beans with remaining 1/4 teaspoon turmeric powder. Mix well.
  6. Add tomato sauce. Blend ingredients well in wok. Cook, covered, over medium heat, until bell pepper becomes slightly tender, stirring occasionally.
  7. Stir in curry powder and salt.
  8. Add cooked rice to wok and blend well with sauce. Immediately reduce heat to low.
  9. Stir in cashews and 1/4 cup red onion over rice. Mix rice well.

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