Bell Peppers & Herbed Pilaff
1 cup basmati rice, washed & soaked for 30 minutes
1 small green bell pepper diced
1 small yellow bell pepper diced
1 small red bell pepper diced
1 small onion diced
1 tsp dry thyme
1 tsp dry basil
1 tsp Tabasco sauce
1 tbsp Parmesan cheese
2 tbsp olive oil
Salt to taste
Heat oil in a deep pan & add onions, Cook till they turn pink. Add all the 3 colour peppers & cook for 5 minutes. Add thyme, basil & Tabasco sauce.
Boil the water in another pan with 1 tsp of oil & salt, add rice into it & boil till its half cooked. Drain the water from the rice & mix them into the pan with peppers. Cook for few more minutes.
Turn of the heat and sprinkle Parmesan cheese over it.
Serve hot with the curry.