Recipe By NumNum
Rating
Published Jul 13th
Prep 15m Cook 30m Additional 5m Ready In 50m
Servings 6 servings Calories 130.6

A great alternative to plain white rice. Excellent with my Hawaiian meatball recipe.

Recipe Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup diced green bell pepper
  • 3 ⅓ cups water
  • 1 ½ cups converted rice
  • ½ teaspoon dried parsley
  • 1 bay leaf

Cooking Directions

  1. 1 Melt butter in a deep saucepan over medium heat. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir garlic into the onion; cook just until fragrant, 1 to 2 minutes more. Add bell pepper to the onion mixture; cook until the pepper just begins to sweat, 1 to 2 minutes more.
  2. 2 Stir water, rice, parsley, and bay leaf with the onion mixture; bring to a boil, reduce heat to low, and cover saucepan with a lid. Simmer mixture until liquid is entirely absorbed and the rice is tender, about 20 minutes. Rest dish off heat for 5 minutes; fluff with a fork.

Nutrition Facts

  • Calories 130.6
  • Carbohydrate 24.7 g
  • Cholesterol 5.1 mg
  • Fat 2.4 g
  • Fiber 1.4 g
  • Protein 2.4 g
  • Saturated Fat 1.3 g
  • Sodium 23 mg
  • Sugar 1.7 g

Chef's Notes

If substituting water for the chicken stock, add 1/2 to 1 teaspoon salt and 1 tablespoon butter.

Reviews

  1. I didn't see where Chicken broth was used. It wasn't used in the printed recipe. But I used it on a whim and noticed it after. I thought about a rice recipe like this and looked for like minds!?? Making sweet and sour wingettes to accompany!
  2. So good! Perfect for my fish dinner.
  3. I am always looking for interesting rice recipes but this isn't it. Easy enough to make but just wasn't crazy about the flavors. I like green peppers but somehow they just didn't thrill me in this recipe. Felt like it needed just a little something else
  4. I thought I had green pepper when I set out to make this but I only had red and orange! So I made this with red pepper instead and used green onions to have something green in there. Tasty and a nice way to use up peppers.:)
  5. This dish was awesome and I made no changes. Everyone enjoyed eating and gave the dish a thumbs up. I will definitely be making this recipe again and again. Thank you.
  6. I love this recipe but i did make some small changes i put green onions and lnor chicken owder for more taste my family loved it thank you??
  7. Because I wanted to retain the color of the peppers (I used both green and red) I sautéed them with the onion and garlic, then set them aside. I cooked the rice separately, toasting the rice in the pan with a little butter before adding the water and a bit of salt, then simmered for - Read more ...
  8. It was delicious! I did change the bell pepper for green Chile instead and the kick it has is perfect!
  9. Green Pepper Rice Haiku: "Nice change from plain rice! Didn't change one single thing 'cept changed the servings." Dropped rice to 1/2 c. and reduced the servings/ingredient ratio accordingly. We enjoyed it alongside AR's "Tender Italian Baked Chicken" and a salad a tasty way to add some color and flavor to plain rice!
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