Bell Pepper And Rice Pilaf Recipes

SWEET BELL PEPPER RICE

Steps:

• 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.

NIF'S PRETTY BELL PEPPER RICE PILAF

Steps:

• Place rice and broth in a saucepan. Bring to a boil. Cover with lid, set heat to minimum and cook for 20 minutes. No peaking! If you are using a different kind of rice, just follow the instructions. You want your rice to be cooked, but not mushy!
• Meanwhile, heat olive oil in a large nonstick frying pan over low-medium heat.
• Cut veggies in the order listed (onion, carrot, garlic and peppers). Add each type of veggie to the pan as they are cut. When they are all added, turn heat to low and let veggies sweat. You want them to be soft but not browned. Add herbs, if using.
• When rice is done, add it to the frying pan. Give it all a stir, taste and add salt and pepper to your liking. Serve immediately as rice will become mushy if you let it sit.
• Top with green onion.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

THE BEST BELL PEPPER AND MUSHROOM RICE PILAF

Steps:

• Heat oil in a wok.
• Add the garlic and sauté on medium flame until the raw smell is gone and it starts to brown.
• Add the sliced onion and red bell pepper.
• Sauté on medium flame for 3 minutes.
• Add red chili powder, turmeric powder, pepper and salt to taste.
• Mix well with the other ingredients.
• Sprinkle spring onions over the rice immediately before serving.
• Serve hot.
• Enjoy!

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
• Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
• Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

BELL PEPPER AND RICE PILAF

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
• Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
• Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

RED PEPPER GARLIC RICE PILAF

Steps:

• Melt butter in saucepan. Saute onions for 4 minutes.
• Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender.
• Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions.
• Once rice is done, stir in red bell pepper and fluff with fork.
• Top with cheese and serve. Delicious!