- 1 tablespoon butter
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup diced green bell pepper
- 3 1/3 cups water
- 1 1/2 cups converted rice
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 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.
- 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.
04/19/2018
recipepes.com
Green Pepper Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
