rice and peppers recipe

Written ByJenny Smyth Posted on
rice and peppers recipe
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The Best rice and peppers recipe

I’ve been making this rice and peppers recipe for years, and it’s always a crowd-pleaser. It’s one of those dishes that’s perfect for any occasion – whether it’s a weeknight dinner, a family gathering, or a special occasion.

The best part is that it’s incredibly easy to make and requires minimal ingredients. The dish originated from my grandmother, who learned it from her mother.

It’s a classic recipe that’s been passed down through generations. When I make this recipe, I love how the colors and textures of the dish come together – the vibrant colors of the peppers, the fluffy rice, and the savory flavors all blend together to create a truly satisfying meal.

My kids also love helping me in the kitchen with this recipe – they enjoy chopping up the peppers and stirring the rice. This recipe is not only delicious but also healthy – it’s packed with fiber, vitamins, and minerals from the vegetables and whole grains.

One of my favorite things about this recipe is that it can be made ahead of time and reheated later. This makes it perfect for busy weeknights or special occasions when you need to feed a crowd quickly.

I like to serve this dish with a simple salad or some crusty bread on the side. It’s also great for packing lunches or taking to potlucks.

Rice and Peppers

Rice and Peppers

4.7 from 672 votes

A vibrant and savory dish featuring fluffy rice and colorful bell peppers. This simple recipe combines aromatic spices with tender vegetables for a satisfying meal.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 cups water
1/2 tsp salt

For the Peppers

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 large bell peppers (any color), diced
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 cup vegetable broth or water
2 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2In a medium saucepan, combine the rice, 2 cups of water, and 1/2 tsp salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes until the rice is tender and the liquid is absorbed.
4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
5While the rice cooks, heat the olive oil in a large skillet over medium heat.
6Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
7Stir in the minced garlic and cook for 30 seconds until fragrant.
8Add the diced bell peppers to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are tender and slightly charred.
9Sprinkle the cumin, paprika, and black pepper over the vegetables and stir to coat evenly.
10Pour the vegetable broth into the skillet and bring to a gentle simmer.
11Cook for 2 to 3 minutes until the liquid reduces slightly and the flavors meld.
12The peppers should be soft but still hold their shape.
13Add the cooked rice to the skillet with the peppers and stir gently to combine.
14Cook over low heat for 2 to 3 minutes until everything is heated through.
15Taste and adjust salt if needed.
16Garnish with fresh parsley before serving.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 56g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 6g

📝Notes

For extra protein, add a can of drained black beans or chickpeas with the peppers. You can also use brown rice, but increase the cooking time to about 40 minutes and add 1/2 cup more water.

Watch Video Of How Rice and Peppers Works

This rice and peppers recipe is a staple in our household – we love making it for family gatherings, potlucks, or just a quick weeknight dinner.

One of my favorite things about this recipe is that it can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

When reheating leftovers, simply microwave until hot or reheat on the stovetop with some added liquid if needed.

❓ Frequently Asked Questions About Rice and Peppers

Q: What type of rice is best for this recipe?

For this recipe, I prefer to use long-grain rice as it holds its shape well after cooking.

Q: Can I use frozen peppers instead of fresh?

No, fresh peppers are preferred for their texture and flavor.

Q: How do I prevent the rice from burning?

Make sure to stir the rice frequently while it’s cooking to prevent burning.

Q: Can I add other ingredients to this recipe?

Yes, feel free to add your favorite spices or herbs to give it an extra boost of flavor.

Q: How do I store leftover rice?

Cool the cooked rice completely before refrigerating or freezing it.

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