Rice Pilaf with Peppers (Printable version)
Fragrant rice pilaf featuring sautéed peppers and onions, ideal for a light, flavorful side.
# Ingredient list:
→ 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 (such as basmati or jasmine), rinsed
→ Broth & Seasonings
06 - 2 cups vegetable broth (gluten-free if needed)
07 - 2 tablespoons olive oil
08 - 1 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried thyme (optional)
11 - 1 bay leaf
→ Garnish (optional)
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges
# Directions:
01 - Heat olive oil in a medium saucepan over medium heat.
02 - Add the onion and sauté for 2–3 minutes until softened and translucent.
03 - Stir in the diced peppers and cook for another 3–4 minutes until tender.
04 - Add the minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in the rinsed rice, coating it well with the oil and vegetables.
06 - Pour in the vegetable broth, add salt, pepper, thyme (if using), and the bay leaf. Stir to combine.
07 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
08 - Remove from heat. Let stand, covered, for 5 minutes. Discard the bay leaf.
09 - Fluff rice with a fork, garnish with chopped parsley, and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The peppers and onions caramelize into sweet, tender bites that make every forkful exciting
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day
02 -
- Rinsing the rice until the water runs clear prevents gummy results and keeps each grain distinct
- Once the rice is simmering, never remove the lid or you'll lose the steam that finishes the cooking
- Letting the rice rest off the heat is the secret step most people skip, but it makes all the difference
03 -
- If the rice absorbs all the liquid before it's fully tender, add 2 tablespoons of broth and continue cooking covered
- For extra depth, substitute half the broth with coconut milk for a creamy, tropical variation