Creole Rice Pilaf Peppers (Printable version)
A vibrant pilaf combining bell peppers, onions, spices, and fluffy long-grain rice for a flavorful side or light meal.
# 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, rinsed
→ Liquids
06 - 2 cups low-sodium vegetable broth
→ Spices & Seasonings
07 - 1 teaspoon paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon cayenne pepper
11 - 1 bay leaf
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Oils
14 - 2 tablespoons olive oil
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Warm olive oil in a large saucepan over medium heat until shimmering.
02 - Add chopped onion to the pan and cook for 2 minutes until edges become translucent.
03 - Stir in diced red and green bell peppers. Sauté for 3 to 4 minutes until vegetables are tender-crisp.
04 - Toss in minced garlic and stir constantly for 1 minute until fragrant, being careful not to brown.
05 - Add rice, paprika, thyme, oregano, cayenne, salt, and black pepper. Stir constantly for 2 minutes to toast the rice grains and bloom the spices.
06 - Pour in vegetable broth and tuck in the bay leaf. Bring mixture to a rolling boil.
07 - Reduce heat to low, cover tightly with lid, and simmer gently for 18 to 20 minutes until rice is tender and liquid is fully absorbed.
08 - Remove saucepan from heat. Keep covered and let rice steam for 5 minutes to finish cooking.
09 - Uncover and fluff rice with a fork. Discard bay leaf, sprinkle with fresh parsley, and serve immediately while hot.
# Expert advice:
01 -
- The way the peppers caramelize slightly gives each bite a natural sweetness that balances the warm spices
- It comes together with mostly pantry staples but tastes like something from a restaurant
02 -
- Rinsing the rice until the water runs clear is the difference between fluffy grains and a gummy mess
- Letting the rice rest off the heat is crucial, that's when the moisture redistributes evenly
03 -
- Resist the urge to peek while the rice simmers, lifting the lid releases steam and affects the texture
- Use a wide saucepan if you have one, the rice cooks more evenly when it's spread in a thin layer