Jain Herbed Rice with Italian Spicy Sauce

Serves 1
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Directions

  1. 1Heat 2 tbsp of olive oil in a pan.
  2. 2Add 1/4 cup of boiled corn, 1/4 cup of chopped green zucchini, 1/4 cup of diced green capsicum, 1/4 cup of chopped yellow zucchini, 1/4 cup of chopped red capsicum, and 1/4 cup of chopped yellow capsicum to the pan.
  3. 3Sprinkle 1 tsp of oregano and 1 tsp of chili flakes over the vegetables.
  4. 4Add 2 cups of cooked rice to the pan and toss everything together until well combined.
  5. 5Set aside the herbed rice.
  6. 6In another pan, heat 1 tbsp of olive oil.
  7. 7Add 1 tsp of chili flakes and 1 tsp of oregano to the oil.
  8. 8Pour in 1 1/2 cups of tomato puree.
  9. 9Season with salt to taste and 1/2 tsp of black pepper.
  10. 10Add 1/4 cup of sliced baby corn, 1/4 cup of diced green zucchini, and 1/4 cup each of diced yellow, red, and green capsicum to the sauce.
  11. 11Stir in 2 tbsp of fresh basil and 2 tbsp of fresh cream.
  12. 12Grate one cube-sized amount of cheese into the sauce and mix until creamy and smooth.
  13. 13Serve the Herbed Rice with Spicy Italian Sauce, garnished with basil.

Ingredients

  • 2 tbsp Olive oil
  • 0.25 cup boiled Corn
  • 0.25 cup Zucchini (green)
  • 0.25 cup Green capsicum
  • 0.25 cup Yellow zucchini
  • 0.25 cup Red capsicum
  • 0.25 cup Yellow capsicum
  • 1 tsp Oregano
  • 1 tsp Chilli flakes
  • 2 cups Cooked rice
  • 1 tbsp Olive oil
  • 1 tsp Chilli flakes
  • 1 tsp Oregano
  • 1.5 cup Tomato puree
  • to taste Salt
  • 0.5 tsp Black pepper
  • 0.25 cup Baby corn
  • 0.25 cup Zucchini (green)
  • 0.25 cup each Yellow, red & green capsicum
  • 2 tbsp Fresh basil
  • 2 tbsp Fresh cream
  • 1 cube sized Grated cheese

Equipment

panspatulagraterplate

Tips

  • Always cook the veggies on high flame so they stay crunchy and don’t lose colour.
  • Add cream and cheese at the end to keep the sauce rich, smooth, and prevent curdling.