a white variation of the perennially well-liked Texas sheet cake. Delicious and moist!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups boiling water
- 1 cup white rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tomato, diced
- 2 cups vegetable broth
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 cup peas
- 1 cup drained and quartered canned artichoke hearts
Instructions
- Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
- Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
Reviews
This dish was the bomb, I loved it. We needed to try something new and switch up the same ole same ole, and this hit the spot. We followed others direction and took the artichokes out and I also like some spice, so I added some sriracha to taste and it was…. Very nice. Also went the vegan option with Tofu for protein but I could easily see this with sausage and/or shrimp being delicious.
I used Basmati rice and saffron (for taste and color). I added some smoked bacon flavored tempeh for protein. It turned out fabulous! I live with two vegetarians and they raved about it. It is a very nutritious and satisfying meal.
Substituted chicken peas for the artichokes since some in my family are not fans. Also added a packet of Goya Sazon to the spices other than that followed recipe. Everyone enjoyed it!
Was very good! Made a few changes. Added shallots with the onions and used avocado oil instead of olive oil. A touch of hot sauce with the spices and omitted the peas and used diced carrots instead (hate peas).
Great recipe to fill my time during this pandemic of 2020. Since I can no longer follow my passion of international travel at this time, I’m bringing the international dishes I love home; and, with my vegan boyfriend, this was a great one to try. I did omit the artichokes for him and added shrimp sautéed for me.
Great recipe to fill my time during this pandemic of 2020. Since I can no longer follow my passion of international travel at this time, I’m bringing the international dishes I love home; and, with my vegan boyfriend, this was a great one to try. I did omit the artichokes for him and added shrimp sautéed for me.
It was delicious!!. I
This turned out really tasty. I made it for my hubby who recently made the decision to become vegan. He loved it! Made a few changes – left out the artichokes and added mushrooms and tofu for protein. Used brown rice instead of white. I will definitely make this again!
I really enjoyed this meal. I added tempeh for protein and just a pinch of Adobo.
Missing something – a little bland.
Great recipe – used brown rice instead of white and added a Pasilla pepper and hot sauce (because I like it spicy), as well as Veggie Crumblers for protein.
great! i used mini peppers instead of big peppers, and it worked out fine!
Recipe turned out well enough, I followed the advice of another reviewer and added Soy Chorizo at the end and that really made the dish in my opinion. Without adding it there’s something missing that I can’t quite put my finger on…but with the soy chorizo it is so good you’ll have to stop yourself from eating it all in one sitting.
Quite bland and not worth the effort. Colorful though!
I added more vegetables and used white wine instead of the vegetable broth. A bit bland – I added more turmeric and then salted at the table. I will make this again, but try a few more spices while it is cooking.
So good- I made a few. Minor tweaks. I added saffron and used smoke paprika And added chicken thigh meat 🙂 which I highly recommend. I fully failed at using brown basmati rice. It never fully cooked. Otherwise this recipe was fantastic.
I made it just as the recipe called and it is delicious! I love the tanginess of the artichoke hearts. All the vegetables really complemented each other.
Delicious! I did make a few modifications for ingredients I did or did not have – I did not use green or red peppers, artichokes, or peas. I used 3 zucchini, 2 Italian eggplant and 3 chopped tomatoes. Also, for the broth I used vege broth seasoning and 1 cup of dry white wine and a dried hot pepper. The flavor was excellent and I will definitely be making this again!
Overall easy to make but a little bland. Next time will add some black pepper and crushed red peppers to spice it up.
Followed the recipe exactly and it turned out amazing. I will definitely be making this dish again!
Made this to the recipe, and it turned out great! This will be made again 🙂