This fragrant bell pepper turmeric rice is the perfect aromatic, vegetable-forward side dish for weeknight dinners. With sautéed peppers, aromatics, and a golden turmeric base, it’s a simple rice recipe that brings big flavor with minimal effort.
This colorful, aromatic bell pepper turmeric rice goes with anything.
If you need a quick side dish that tastes like more effort than it takes, this bell pepper turmeric rice is it. Sautéed red bell pepper, onion, and garlic create a savory base, while turmeric and a pinch of Kashmiri chili powder give the rice a warm, earthy color and subtle heat. Frozen peas steam directly on top, adding a pop of sweetness without dirtying another pan.
Serve it with roasted chicken, grilled fish, simple tofu, or your favorite weeknight curry. It’s also delicious as part of a rice bowl with crunchy vegetables and a squeeze of lemon.
How to make bell pepper turmeric rice
What You Need
- Rice: Basmati or jasmine rice are great options here. Just be sure to rinse it thoroughly before cooking.
- Aromatics: I use a bell pepper, onion, jalapeño pepper, and garlic to create the base for the rice.
- Spices: I season the rice with turmeric powder and Kashmiri chili powder for a little heat. If you don’t have Kashmiri chili powder, use cayenne powder to taste.
- Finishing touches: I add frozen peas to the rice at the very end, and I finish the rice with minced cilantro (or parsley, depending on what I have) and lemon wedges for the perfect amount of acidity.
How to Make It
Step 1: Sauté the aromatics.
Cook the bell pepper, jalapeño, and onion in oil until softened. Add garlic and cook until fragrant.
Step 2: Bloom the spices.
Stir in turmeric and Kashmiri chili powder and cook briefly to deepen the flavor.
Step 3: Simmer the rice.
Add the rinsed jasmine rice and salt and toast the rice briefly. Pour in water and bring to a boil. Cover the pot, reduce the heat to low, simmer for 15 minutes.
Step 4: Steam the peas.
Add peas on top of the rice, cover, and simmer for 5 more minutes. Turn off the heat and let the rice rest for 10 minutes.
Step 5: Finish and serve.
Fluff the rice to mix the peas into the dish. Season once more to taste. Transfer to a large serving bowl and and serve with minced cilantro or parsley on top and lemon wedges on the side.
FAQ
Can I use basmati rice instead of jasmine?
Yes. Reduce the water slightly to 1¾ cups and follow the same cooking time.
Is Kashmiri chili powder spicy?
It’s mild and primarily adds color. If you prefer more heat, use cayenne.
Can I add protein or vegetables?
Absolutely! Stir in a can of drained chickpeas, cooked chicken, or add chopped spinach with the peas.
How do I prevent the rice from getting mushy?
Rinse the rice well and avoid stirring it during cooking. Letting it rest for 10 minutes helps the grains firm up.
How long does it keep?
Refrigerate for 3 to 4 days. Reheat in the microwave with a splash of water or steam on the stovetop.
Bell Pepper Turmeric Rice
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 red bell pepper (trimmed, seeded, and finely diced)
- 1 jalapeño pepper (optional, trimmed and finely diced)
- 1 yellow onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 1½ teaspoons turmeric powder
- ¼ teaspoon Kashmiri chili powder (plus more to taste; optional, or use cayenne powder)
- 1 cup jasmine rice (rinsed thoroughly)
- 2 cups water
- ½ cup frozen peas
- Salt and pepper
For serving:
- Cilantro (minced; or minced parsley)
- Lemon wedges (optional)
Instructions
Sauté the aromatics:
- Heat 1 tablespoon neutral oil in a saucepan over medium heat. Add the red bell pepper, jalapeño, and diced onion and cook for 5 minutes until just beginning to soften. Season with a pinch of salt and pepper. Add the minced garlic and cook for 45 seconds until fragrant.
Bloom the spices:
- Add the turmeric powder and Kashmiri chili powder and stir to coat. Cook for 30 to 45 seconds until fragrant.
Simmer the rice:
- Add the rinsed jasmine rice and ½ teaspoon salt. Stir to coat in the spices and toast the rice for 45 seconds. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for 15 minutes.
Add the peas:
- After 15 minutes, remove the cover and add the peas on top. Do not stir them into the rice. Cover and continue simmering for 5 minutes. Turn off the heat and let the rice stand for 10 minutes.
Finish the rice:
- Remove the lid from the pot and stir to incorporate the peas into the rice. Taste and add more salt if needed.
To serve:
- Spoon the rice into a large serving bowl and finish with minced cilantro or parsley. Serve with lemon wedges on the side, if desired. Enjoy!
