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
