- 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
- 1/2 teaspoon ground black pepper
- 1 tiny pinch salt
- 1 splash dry white wine
- 1 tablespoon grated Parmesan cheese (optional)
- 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.
05/02/2018
recipepes.com
Sweet Bell Pepper Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
