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Rice With Peppers

A simple, flavorful one-pan rice dish with sautéed bell peppers and warm spices.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 cups water
  • 1 cup long-grain rice
  • 2 teaspoons olive oil
  • 1 small onion chopped
  • 1 tablespoon garlic minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • salt to taste
  • fresh cilantro or parsley chopped, for garnish

Instructions

  • Bring 2 cups water to a boil in a medium saucepan. Stir in 1 cup long-grain rice, reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 18–20 minutes.
  • Heat 2 teaspoons olive oil in a large skillet over medium heat.
  • Add the chopped small onion and 1 tablespoon minced garlic to the skillet and cook, stirring, until softened, about 3 minutes.
  • Stir in the chopped red and green bell peppers and cook until tender, about 5 minutes.
  • Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, and salt to taste; stir to combine and heat through for 1 minute.
  • Fold the cooked rice into the skillet with the sautéed vegetables, mixing gently until combined and heated through.
  • Taste and adjust seasoning if needed, then serve warm garnished with chopped fresh cilantro or parsley.

Equipment

  • Medium Saucepan
  • Large Skillet
  • Knife
  • Cutting Board
  • wooden spoon or spatula

Notes

  • Use long-grain rice for best texture.
  • Adjust spices to your taste.
  • Chop peppers evenly for uniform cooking.