Rice Pilaf with Peppers (Print Version)
Fragrant rice with sautéed peppers and onions, delivering vibrant flavor and a satisfying texture.
# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
→ Rice
05 - 1 cup long-grain white rice (such as basmati or jasmine), rinsed
→ Broth & Seasonings
06 - 2 cups vegetable broth (gluten-free if needed)
07 - 2 tablespoons olive oil
08 - 1 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried thyme (optional)
11 - 1 bay leaf
→ Garnish (optional)
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges
# How to Cook:
01 - Heat olive oil in a medium saucepan over medium heat.
02 - Add the onion and sauté for 2–3 minutes until softened and translucent.
03 - Stir in the diced peppers and cook for another 3–4 minutes until tender.
04 - Add the minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in the rinsed rice, coating it well with the oil and vegetables.
06 - Pour in the vegetable broth, add salt, pepper, thyme (if using), and the bay leaf. Stir to combine.
07 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
08 - Remove from heat. Let stand, covered, for 5 minutes. Discard the bay leaf.
09 - Fluff rice with a fork, garnish with chopped parsley, and serve with lemon wedges if desired.
# Expert Advice:
01 -
- Its the kind of side dish that steals the show with minimal effort
- The kitchen smells absolutely incredible while it cooks
02 -
- Resist the urge to lift the lid while it simmers steam does the work
- Rinsing the rice until the water runs clear prevents gummy results
03 -
- Use a pot with a tight fitting lid to trap all the steam
- Let the pan sit off heat for those full 5 minutes before fluffing