Rice Pilaf with Peppers (Printable)
A fragrant pilaf with sautéed onions and sweet bell peppers, perfect as a light side or main dish.
# What You'll Need:
→ Grains
01 - 1 cup long-grain white rice (Basmati or Jasmine)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 2 cups low-sodium vegetable broth
07 - 1 tablespoon olive oil
→ Seasonings
08 - 1 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried thyme
11 - 1 bay leaf
→ Garnish
12 - 2 tablespoons chopped fresh parsley or cilantro
# How-To Steps:
01 - Rinse the rice under cold water until the water runs clear; drain well to remove excess starch.
02 - In a medium saucepan, heat the olive oil over medium heat until shimmering.
03 - Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
04 - Stir in the bell peppers and cook for another 3–4 minutes, until just tender-crisp.
05 - Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Stir in the rinsed and drained rice, coating the grains thoroughly with the oil and vegetable mixture.
07 - Pour in the vegetable broth, then add salt, black pepper, dried thyme, and bay leaf. Stir to combine everything evenly.
08 - Bring the mixture to a gentle boil, then cover, reduce heat to low, and simmer for 15–18 minutes until the liquid is absorbed and rice is tender.
09 - Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam evenly. Discard the bay leaf.
10 - Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve warm.
# Expert Advice:
01 -
- The combination of sweet bell peppers and savory onions transforms plain rice into something restaurant worthy
- It's naturally vegetarian and gluten free but satisfies everyone at the table
02 -
- Never lift the lid while the rice simmers, or you'll release the steam needed for proper cooking
- Letting the rice rest off the heat is the difference between good and great pilaf
03 -
- Use a mix of red, yellow, and orange bell peppers for the most stunning presentation
- Substitute chicken broth if you're not vegetarian for deeper flavor