Multicolor Bell Peppers in Rice

One evening after I got back from work, I wanted to try something new. But, was feeling tired and a bit lazy so, didnt want to put too much effort into it. I checked the freezer and found the Pepper Stir-Fry pack. And decided to use it with rice this time.. and here is the outcome.. !

Ingredients:
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Rice - 3 cups (Basmati/Sona Masoori)

Bell Peppers (Green, Red, Yellow, Orange) Diced/Sliced (your preference) or just use the frozen Pepper Stir-Fry Pack like I did
Other mixed vegetables (carrot,beans,peas) - I used the frozen mixed veggies.
Onion - 1 medium sized , thinly sliced
Ginger garlic paste
Bay leaves - 4
Cloves - 3
Green Chillies (Optional)
Butter/Oil
salt to taste
Process:
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Wash the rice and soak in water as the first step.
In a wide, heavy bottomed pan, add some oil/butter. After its warm, add the cloves, bayleaves and the sliced onion. Add chillies, ginger garlic paste and saute for a few minutes. Add in the peppers and stir/saute. Add salt. Let the peppers fry a little about 5-10 minutes. Now, drain the water from the rice and add the rice into this mixture, stir and let all the leftover water from rice evaporate and the rice grains color becomes creamish.

Now, in a rice cooker, measure 5 cups of water, add some salt and dump the rice mixture into it. Cover and let it cook. When done, serve hot with Raitha/Curry or just on its own. Serves 3 people. Enjoy !

This recipe goes to the WYF - Party Food Event hosted by EC @ Simple Indian Food.
This recipe goes to Srivalli's Rice Mela Event @ Cooking 4 All Seasons.