Cheesy Pepper Rice ( Jain International Recipe)

Wash and soak the rice for 30 minutes and drain well.

Heat the oil in a kadhai, add the rice and sauté on a medium flame for 2 to 3 minutes.

Add 3 cups of hot water and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Drain out any excess water if remaining.

Roast the red chillies in a non-stick pan for a few minutes. Remove from the frying pan and pound in a mortar-pestle (khalbatta) to a coarse powder.

Heat the oil in a kadhai, add the capsicum and sauté for 2 to 3 minutes.

Add the prepared red chilli powder and sauté for 1 to 2 minutes.

Add the cooked rice and mix well.

Add the salt, mix well and cook for 1 minute.

Add the cheese, mix well and cook for 1 more minute.

Serve immediately garnished with cheese.