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Baby Corn Pepper Rice is a quick and easy to make Baby corn Pepper Rice. It is perfect to make for lunchboxes or as a quick weeknight meal.


4 Servings

Total time

45 minutes




Sides, Dinner


  • 1½ cups basmati rice
  • 1 oz Baby corn
  • 2 green or other colored Pepper
  • 1 cup Mini Soy Chunks
  • 2 tbsp oil
  • 1 large onion
  • 2~3 garlic cloves
  • 0.5 cup tomato puree
  • 3 tbsp Tomato Ketchup
  • 1 tsp Red Chili powder
  • to taste Salt Pepper


  1. Cook basmati rice and set aside to cool.
  2. Heat oil in a pan; add onions, garlic and cook until onions turn translucent, about 2~3 minutes.
  3. Add the peppers; cover and cook for about 6~8 minutes or until crisp tender.
  4. Drain the water from soy chunks and squeeze out the excess water.
  5. Next add the baby corn, soy chunks and cook for 2~3 minutes.
  6. Add the tomato ketchup, tomato puree, chili powder and sugar. Mix well and cook for 3~4 minutes.
  7. Add the rice, salt and pepper. Mix well and cook for another 2~3 minutes. Serve hot and Enjoy!!
Contains allergens

✅ Nut

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