BELL PEPPER RICE RECIPES

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SWEET BELL PEPPER RICE RECIPE | ALLRECIPES



Sweet Bell Pepper Rice Recipe | Allrecipes image

Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.

Provided by Joey Joan

Categories     Side Dish    Rice Side Dish Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 13

2 cups water
1 cup long grain rice
1 tablespoon olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tiny pinch salt
1 splash dry white wine
1 tablespoon grated Parmesan cheese

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
  • Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 238 calories, CarbohydrateContent 42.4 g, CholesterolContent 1.1 mg, FatContent 4.2 g, FiberContent 2 g, ProteinContent 4.6 g, SaturatedFatContent 0.8 g, SodiumContent 76.9 mg, SugarContent 2.2 g

PEPPER FRIED RICE RECIPE - NYT COOKING



Pepper Fried Rice Recipe - NYT Cooking image

I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound frozen bell pepper strips, preferably a mixture of red and yellow
Salt and pepper
4 cups cooked rice, preferably long grain
2 tablespoons good soy sauce, or to taste
1 tablespoon dark sesame oil

Steps:

  • Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
  • Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 3 grams, CarbohydrateContent 54 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 681 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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