Sweet Bell Pepper Rice

Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.

You will need:

• 2 cups water
• 1 cup long grain rice
• 1 tablespoon olive oil
• 1 small sweet onion, finely chopped
• 3 cloves garlic, minced
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 1 tiny pinch salt
• 1 splash dry white wine
• 1 tablespoon grated Parmesan cheese (Optional)

Instructions:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.

Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Prep Time: 15 mins/Cooking Time: 35 mins/ Total Time: 50 mins

Servings: 4

Calories: 238.0