Rice Pilaf with Peppers

The first time I made this rice pilaf, I was running late for a dinner party and threw whatever vegetables I had into the pot. My friend Maria actually stopped mid conversation to ask what I put in the rice, because the house smelled incredible from those sautéed peppers and onions. Now it's my go to when I want something that looks impressive but comes together in under 40 minutes.

Last summer, my sister came to visit and we made a huge batch of this to go with grilled chicken. She kept sneaking spoonfuls straight from the pot, claiming she was just checking the seasoning. By the time we actually sat down to eat, we had to make another batch because half of it was already gone.

Ingredients

• 1 cup long grain white rice: I prefer Basmati for its fragrant aroma, but Jasmine works beautifully too. Rinsing until the water runs clear removes excess starch for fluffy, separate grains.
• 1 medium yellow onion: Finely chopped so it melts into the rice and distributes sweetness throughout every bite.
• 1 red bell pepper and 1 yellow bell pepper: The duo creates gorgeous color and brings natural sweetness that balances the savory broth.
• 2 cloves garlic: Minced fresh adds a fragrant foundation that blooms in the hot oil.
• 2 cups low sodium vegetable broth: Homemade is best, but a good quality store bought brand works perfectly fine.
• 1 tablespoon olive oil: Just enough to toast the rice grains and sauté the vegetables.
• 1 teaspoon salt and 1/4 teaspoon black pepper: Start here and adjust to your taste preference later.
• 1/2 teaspoon dried thyme and 1 bay leaf: These herbs add subtle Mediterranean depth without overwhelming the vegetables.
• 2 tablespoons fresh parsley or cilantro: The finishing touch that adds brightness and a pop of color.

Instructions

Prep the rice:

Rinse under cold water until it runs clear, then drain well. This step is worth the extra two minutes for perfectly fluffy results.

Sauté the vegetables:

Heat olive oil in a medium saucepan over medium heat. Cook the onion for 2-3 minutes until translucent, then add bell peppers for another 3-4 minutes until tender.

Add the aromatics:

Stir in the garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or turn bitter.

Toast the rice:

Add the rinsed rice to the pan, stirring constantly for about 1 minute until the grains are coated in oil and smell slightly nutty.

Simmer to perfection:

Pour in the vegetable broth, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then cover and reduce heat to low for 15-18 minutes.

Let it rest:

Remove from heat and keep covered for 5 minutes. This crucial step lets the moisture redistribute evenly.

Fluff and serve:

Discard the bay leaf, fluff gently with a fork, and sprinkle with fresh herbs before serving warm.

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This dish has become such a staple in my kitchen that my daughter actually requested it for her birthday dinner instead of the usual pizza. Watching her go back for thirds made me realize sometimes the simplest food creates the happiest memories.

Making It Your Own

I've learned that this recipe is incredibly forgiving. Sometimes I toss in frozen peas or corn with the bell peppers for extra color. Other times I swap the thyme for cumin when I'm craving something with a little more warmth.

Perfect Pairings

This pilaf holds its own alongside grilled fish, roasted chicken, or even as a hearty vegetarian main with a crisp green salad. The flavors are substantial enough to stand up to bold main dishes but light enough for summer evenings.

Storage and Leftovers

The rice actually tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to four days. Reheat gently with a splash of water to refresh the grains.

• Make a double batch and freeze portions for quick weeknight sides
• Add a fried egg on top for an instant lunch upgrade
• Mix in leftover roasted vegetables for a colorful grain bowl

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There's something so comforting about a pot of rice simmering on the stove, filling the kitchen with the promise of a good meal. I hope this recipe finds its way into your regular rotation like it has in mine.

Recipe Questions & Answers

→ What type of rice works best for this dish?

Long-grain varieties like Basmati or Jasmine are ideal as they stay fluffy and separate when cooked, enhancing the pilaf's texture.

→ Can I add other vegetables to the pilaf?

Yes, adding peas, corn, or different colored bell peppers can increase sweetness and add visual appeal without altering the dish's character.

→ How do I prevent the rice from sticking or burning?

Sautéing the rice with oil and vegetables before adding broth helps coat each grain, reducing sticking. Cooking on low heat with a covered lid ensures even absorption without burning.

→ Is it necessary to rinse the rice before cooking?

Rinsing removes excess starch, resulting in lighter, fluffier grains that don’t clump together, which is preferred for pilafs.

→ What herbs enhance the flavor of this pilaf?

Thyme and bay leaf impart subtle earthiness, while fresh parsley or cilantro added at the end brightens the overall taste.