Place a medium pot on medium heat and pour about 1500ml of water and the rice. Bring to a boil, cover and simmer as per package instructions. Remove from the fire and drain any liquid left. Keep aside uncovered so as excess humidity is evaporated.
Take a large sauté pan and place on medium heat. Add the oil and heat up for a minute. Add the caraway seeds, ras el hanout spice mixture and the coriander. Cook for a minute or so until fragrant. Drop on the peppers and the scallions and sauté for 4-5’. Remove from the pan.
Take a large bowl and add the rice along with the peppers and scallions and mix well.