I created this recipe because I wanted to serve rice and peppers with Italian characteristics.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 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 (Optional)
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onion in hot oil until soft, about 3 minutes. Stir in garlic and continue cooking until onion is translucent, 2 to 3 minutes more. Add bell peppers; cook, stirring occasionally, until peppers are tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into the skillet and reduce heat to medium-low. Simmer until liquid is reduced, about 5 minutes. Stir in cooked rice until well combined with vegetables. Top with Parmesan cheese to serve.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 77 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I made fried rice for years and some time ago I added green peppers when I cooked bacon and it tasted good, my mom liked it she said I invented a new fried rice with green peppers since most Chinese restaurants make fried rice with green peas not green peppers, but with green peppers and bacon together the peppers take away the saltiness and makes your rice taste much better the only thing I wonder is taking the bacon peppers rice and pouring it in a green pepper for a stuffing unlike most stuffed peppers that has nothing but rice,vegetables and maybe some beef.
I’d never seen this recipe until today but I’ve made a variation of this rice for dinner for several years now and my family loves it. When I saw the addition of basil, oregano, and white wine it was kinda different but something I might wanna try. I’ve always used garlic, peppers, and some variation of butters. I love using truffle butter or garlic parmesan butter, a little bit of salt and Mrs.Dash for added flavor and paired it with baked salmon or roasted chicken. Good meal though.
No garlic
We are doing a pot luck at work tomorrow. I had a red, yellow and orange bell pepper. I cooked those up and added green onions for color. I cooked it with the oil, pepper, etc. and through the rice in when it was done. I think it will be a keeper. It will be interesting to have it chilled. Who knows, we do have a microwave and a hot plate if it needs to be reheated. I think it would be great with some chicken, beef, or shrimp mixed in too.
I thought this recipe was great!! However I did make some changes. I use 3 mini sweet peppers(orange, yellow &red), I added the holland cooking wine, and seasoned it with Italian seasoning, garlic powder, oregano, and regular salt. It came out amazing!!!!!!
Made exactly as written except I used fresh basil and substituted fresh thyme for oregano. I will definitely be making this on a regular basis. Next time I’ll add a bit more white wine (I used Pino Grigio) and a bit more salt as well.
The recipe was outstanding. I followed the recipe step by step. However, I did make a couple of changes. I used two cups of brown rice, I added shrimp and three scrambled eggs that I scrambled in a separate pan. I sautéed the shrimp with the onions. I also substituted the salt with seasoning salt (approximately 1-2 teaspoons).
Easy and tasty. Suggest abit more seasoning…possibly some hot peppers added to the sauté and finish with more salt.
This is a nice alternative to the usual pasta side dishes served with Italian main dishes. Very light and fresh tasting.
Pretty good stuff – I used chives instead of onion and I used only 1/4 of a bell pepper. I felt 2 entire bell peppers would have been over powering. I also omitted dried herbs it seemed like too much at 1 teaspoon each and swapped for fresh parsley. I wanted the flavor to be subtle. Glad I made these tiny changes because it was delicious. Thank you for the inspiration.
Real good and easy. I added mushrooms.
Simple easy quick and delsih
delicious i love bell peppers!!! i ended up pairing this up with a beef stew on the side!
Made this dish to serve with my classic cocktail meatballs and it was delicious! My mom who’s 88 and picky, ate every bite! She raved about the dish to everyone she saw the next day!
I took the advice of others and omitted the basil and oregano. It served as a nice base dish to add chicken to! My family loved it and we happily devoured it, but I’m only giving it four stars due to the spice problem.
Really good. I used one cup of low sodium chicken broth in place of one cup water in the rice. Didn’t need the salt and I didn’t have any wine.
I cooked Italian sausage with this , I made the veggie in the grease also added the virgin oil,added apples,and celery along with other veggies it turned out really good.
I thought it was delicious. I’m not a bell pepper fan and I ate it right up! I will be making this again.
Super easy and delicious flavors
Had to doctor this a lot just to make it acceptable. I should have read the reviews first.
Delicious! I used basil, black pepper and Rosemary and it turned out great. Will definitely make again!