Tomato Bell Pepper Rice

Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 1-2
Source: Chef Jehangir Mehta

Ingredients: 

• 1 cup Basmati rice (rinsed)
• 4 Bay leaves
• 4 Cloves
• Salt
• 1 Lemon
• 12 larger tomatoes
• 2 red bell peppers
• 4 garlic cloves
• 2 long Thai red chilis (or pepper or choice)
• ½ cup water
• 2 cups herb stems (optional)
• Summer squash
• Zucchini
• 2 Tbl. spoon olive oil
• 1 Tbl. spoon ginger (chopped)
• 3 Jalapeño peppers (sliced) 

Directions:

• Purée tomatoes, peppers, garlic, water and herbs. 
• In a sauce pot or rice cooker, add the purée to the rice with the spices. 
• Squeeze he juice of lemon to the rice as well as add the whole lemon. 
• Bring to boil.
• Cover and cook for 18 minutes on low flame.
• In a skillet add the olive oil, ginger and jalapeños and sauté for 3 minutes. 
• Sauté the squash and zucchini for 2 minutes and add to rice. 
• Cut extra tomatoes and sprinkle with edible flowers to garnish.
• Add to cooked rice and toss.