Bell Pepper Rice
A quick and easy, flavorful side dish is only a few minutes away with this Bell Pepper Rice recipe. Combining jasmine rice, fresh bell peppers, and chicken (or vegetable) stock, this rice is a staple in our house.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 red bell pepper chopped into ½-inch pieces, about 1 cup
- 1 green bell pepper chopped into ½-inch pieces, about 1 cup
- ½ small yellow onion chopped into ¼-inch pieces, about ⅔ cup
- 1 cup rice
- 2 cups chicken or vegetable stock
- ¼-½ teaspoon kosher salt adjust to taste
- ¼-½ teaspoon freshly ground black pepper adjust to taste
- 2 tablespoons chopped fresh Italian parsley
Instructions
- In a large skillet over medium-high heat, warm the oil and the butter. Add the garlic, the bell peppers, and the onions. Toss to coat. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. Transfer to a plate.
- Return the pan to the stove over medium-high heat and add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
- Remove from the heat and stir in the vegetables. Taste the rice and season to taste with salt and pepper. Serve warm.
Notes
The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.
Nutrition
Calories: 78kcal · Carbohydrates: 7g · Protein: 3g · Fat: 5g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.1g · Cholesterol: 5mg · Sodium: 175mg · Potassium: 210mg · Fiber: 1g · Sugar: 1g · Vitamin A: 254IU · Vitamin C: 4mg · Calcium: 26mg · Iron: 2mg
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