Rice Pilaf Peppers Onions (Printable Version)
A vibrant dish combining tender rice, sautéed onions, and sweet bell peppers for a delicious meal addition.
# What You'll Need:
→ Rice
01 - 1 cup long-grain white rice (Basmati or Jasmine)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 2 cups low-sodium vegetable broth
07 - 1 tablespoon olive oil
→ Seasonings
08 - 1 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried thyme
11 - 1 bay leaf
→ Garnish
12 - 2 tablespoons chopped fresh parsley or cilantro
# How To Make It:
01 - Rinse the rice under cold water until the water runs clear; drain well to remove excess starch.
02 - In a medium saucepan, heat the olive oil over medium heat until shimmering.
03 - Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
04 - Stir in the bell peppers and cook for another 3–4 minutes until just tender.
05 - Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Stir in the rinsed and drained rice, coating the grains evenly with oil and vegetables.
07 - Pour in the vegetable broth, salt, black pepper, dried thyme, and bay leaf. Stir to combine all ingredients.
08 - Bring the mixture to a gentle boil, then cover, reduce heat to low, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
09 - Remove from heat and let stand, covered, for 5 minutes to allow residual steam to complete cooking. Discard the bay leaf.
10 - Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve warm.
# Expert Advice:
01 -
- The rice comes out perfectly fluffy and separate every time, never clumpy or sticky
- Those sweet bell peppers and onions add such incredible depth, you wont believe how much flavor comes from simple ingredients
- It pairs with literally anything from grilled chicken to roasted vegetables or stands beautifully on its own
02 -
- Never lift the lid while the rice is simmering, releasing that steam is the quickest way to end up with gummy undercooked rice
- Letting the rested rice sit for those full 5 minutes off the heat is absolutely essential for the texture to settle and become fluffy
03 -
- Use a wide saucepan if you have one, the rice cooks more evenly and the liquid evaporates at a better rate
- Try adding a pinch of saffron to the broth for a golden yellow version that feels incredibly luxurious