Methi Rice with Red Bell Pepper

An unbelievably easy rice recipe for kids school tiffin box using fenugreek / methi leaves and garnished with red bell pepper. It works well with left over rice and takes less than 5 minutes to cook thus retaining all the nutrients of the greens and bell pepper. Its a great way to get kids to eat their greens.

The sweetness of the red bell pepper balances the slight bitterness of the fenugreek leaves. These leaves are rich in iron, potassium and calcium whereas bell peppers are high in vitamin C. Vitamin C helps in the absorption of iron. 

Methi Rice with Red Bell Pepper

Cooked Rice: 2 cups (I used red boiled rice but any variety will do)
Fenugreek / Methi leaves: 1 bunch (picked, washed and chopped)
Coriander leaves: 2 tbsp chopped
Red Bell Pepper: 1 small finely diced
Canola / Vegetable Oil: 2 tsp
Cumin / Jeera: 1 tsp
Whole Dry Red Chili: 1
Turmeric Powder: a pinch
Salt: to taste
Ghee: 2 tsp

• Make sure the rice is not over cooked. If using left over, use fingers/ fork to separate the grains. 
• Heat oil in a wok / non stick pan and add the cumin seeds. When it splutters, break the dry chili into 2 and add it.
• Add all the chopped greens, salt and turmeric powder and saute for a minute. Once the greens are cooked in their own juices, add the rice.
• Combine well and check for seasoning. Pour the ghee over the rice and cook covered for a couple of minutes. Turn off heat.
• Now, add the red bell peppers, mix and keep the pan covered for a few minutes and serve. 

I served it with Chicken Kababs and Brown Beans fry. (Recipes & Pictures coming up soon)