Rice With Peppers
Experience the delightful flavors of Rice With Peppers, a vibrant, easy weeknight dinner that’s packed with fresh vegetables and aromatic spices. This dish is not only visually stunning but also offers a comforting taste that will have everyone asking for seconds. Make it tonight for a meal that’s sure to satisfy!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 cups water
- 1 cup long-grain rice
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 tablespoon garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- In a medium saucepan, bring 2 cups water to a boil. Stir in the long-grain rice, reduce heat to low, cover, and simmer for about 20 minutes, or until the water is fully absorbed.
- While the rice cooks, warm 2 teaspoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; cook for about 3 minutes until softened. Stir in the chopped red and green bell peppers and cook for 5 minutes until they are tender.
- Mix in the dried oregano, dried basil, ground black pepper, cumin, ground coriander, and salt.
- When the rice is done, gently stir it into the skillet with the sautéed vegetables. Taste and adjust the seasoning if needed. Serve warm, garnished with fresh cilantro or parsley.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Tip 2: You can freeze this dish for up to 2 months. Just make sure to thaw it completely before reheating.
- Tip 3: This dish pairs beautifully with grilled chicken or fish for a well-rounded meal.
- Tip 4: If you enjoy heat, add some red pepper flakes or diced jalapeños for a spicy kick.
- Tip 5: Try adding fresh herbs like parsley or dill for a different flavor profile.