Rice Pilaf Peppers Onions (Printable version)
Fragrant rice combined with tender onions and sweet bell peppers, ideal as a colorful side or light main.
# Ingredient list:
→ Rice and Grains
01 - 1 cup long-grain white rice (Basmati or Jasmine recommended)
→ 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 and Fats
06 - 2 cups low-sodium vegetable broth
07 - 1 tablespoon olive oil
→ Seasonings
08 - 1 teaspoon salt, adjust to taste
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried thyme (optional)
11 - 1 bay leaf
→ Garnish
12 - 2 tablespoons chopped fresh parsley or cilantro
# Directions:
01 - Rinse the rice under cold running water until the water runs clear. Drain thoroughly and set aside.
02 - In a medium saucepan, warm the olive oil over medium heat until shimmering.
03 - Add the chopped onion to the hot oil and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
04 - Stir in the diced bell peppers and continue cooking for 3–4 minutes until just tender-crisp.
05 - Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
06 - Add the rinsed rice to the saucepan, stirring constantly to coat each grain with oil and distribute the vegetables evenly. Cook for 1–2 minutes until the rice becomes opaque.
07 - Pour in the vegetable broth, then add the salt, black pepper, dried thyme (if using), and bay leaf. Stir everything together to combine.
08 - Bring the mixture to a gentle boil. Cover the saucepan with a tight-fitting lid, reduce heat to low, and simmer for 15–18 minutes until all liquid is absorbed and rice is tender.
09 - Remove from heat and let stand, covered, for 5 minutes to allow steam to finish cooking the rice. Remove and discard the bay leaf.
10 - Fluff the rice gently with a fork to separate grains. Sprinkle with fresh parsley or cilantro and serve warm.
# Expert Tips:
01 -
- The toasted rice grains give every bite an incredible depth that plain rice just cant match
- Its one of those rare sides that actually steals attention from whatever main dish youve made
02 -
- The toasting step is non-negotiable—those nutty, toasted rice grains are what make pilaf taste like restaurant food
- Never lift the lid while the rice simmers, or youll let out the steam that cooks the grains evenly
03 -
- Use a pot with a tight-fitting lid—steam escaping means unevenly cooked rice
- If the rice is still crunchy after the liquid absorbs, add 2 tablespoons more broth and cook for another 3 minutes