1 tbsp olive oil, divided
2 cups cooked rice, cooked
½ cup chopped onion
¼ cup chopped celery
3-4 basil leaves torned
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
2 cloves garlic, crushed
2 tbsp tomato sauce
1 tsp chili powder
½ tsp sugar
Salt to tatse
1 dash ground red pepper
½ cup smoked tomatoes, skinned & pulp removed, and chopped
- Cook rice with saffron and keep aside.
- Heat olive oil in non stick pan. Add onion, celery and bell pepper; stir-fry 2 minutes or until tender. Add tomato sauce, tomatoes and spices, sugar; cook 2 minutes, stirring frequently.
- Add cooked rice to skillet, and stir-fry until thoroughly heated.
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