Sweet Red Pepper Rice
Red bell peppers, red pepper flakes, and paprika add vitamin C and interest to this somewhat spicy side dish. Serve this pilaf to accompany a simple roast chicken.
  • 2 teaspoons olive oil
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large red bell peppers, finely diced
  • 1 cup rice
  • 2 cups water
  • 3/4 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons orange juice

1. In large saucepan, heat oil over low heat. Add onion and cook, stirring frequently, until onion has softened, about 7 minutes. Add garlic, paprika and red pepper flakes, and stir to coat.

2. Stir in bell peppers and cook, stirring frequently, until peppers have softened, about 5 minutes.

3. Add rice and stir to coat. Add water, orange zest and salt. Bring to a boil, reduce to a simmer, cover and cook until rice is tender and creamy, about 17 minutes.

4. Stir in cilantro and cook until well combines, about 1 minute. Remove from heat, stir in orange juice and serve.

Nutritional Information
Per serving: 233 calories, 2.8g total fat, 0.4g saturated fat, 1.8g monounsaturated fat, 0.4g polyunsaturated fat, 2.2g dietary fiber, 5g protein, 47g carbohydrate, 0mg cholesterol, 279mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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