Recipe by krdahmer
"This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan."
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uncooked instant rice
orange bell pepper, finely chopped
red bell pepper, finely chopped
yellow bell pepper, finely chopped
chopped sweet onion
torn baby spinach leaves
vinaigrette salad dressing to taste
grated Parmesan cheese
Being a vegetarian, I'm always looking for new ideas and I really enjoyed this rice dish. The only changes I made were to use brown rice, frozen spinach and balsamic vinaigrette dressing. The next time I make it, I'm going to add a can of black beans and use it as a main dish.
Maybe it's caused I used frozen spinach, but this was weird. And I love all the veggies and cheese that is in it. Just maybe not together. It was very sticky and bland. To me it tasted weird
This was really good. I used a blend of long-grain and brown rice and added mushrooms. I also used frozen spinach, which I thoroughly drained and sauteed for a few minutes on it's own (this step may be what the previous reviewer was missing - you sometimes have to cook frozen spinach a little more to get the "freezery" taste out of it). I served this on a platter and put the cheese down the middle of the dish (my kids can be picky about parm). All in in all, it was really good - I recommend using different rices for texture and flavor. Thanks for the recipe!
This is amazing. I used Minnesota wild rice (60 min. instead of instant), and mixed balsamic and white wine vinegar wit a little lemon juice for the dressing. For season salt I used Mrs. Dash. The flavors complement one another beautifully. We'll be having this regularly, and I'll double the recipe next time!
I have to review this as they changed some of the ingredients on me. I use italian dressing, not vinagrette (although I am going to try greek too as that might be an interesting flavour as well with some feta cheese) and I use Mrs. Dash original as the seasoning salt. And yes fresh spinach is better, as it is less watery. I also like it with mushrooms, thanks for the idea! :o)
I used Jasmine rice because that was what I had on hand. I followed the receipe to the letter. This dish was great. Can't wait to make it again.
Very colorful, excellent dish. I used whole grain white & wild rice not instant rice so cooking time was significantly increased. Will definitely make again.
Mmmmm, mm! Hubs and I have both decided we really, really like rice side dishes like this with lots of added vegetables. They’re pretty, they’re delicious, and they’re good for you. I particularly liked the addition of the fresh spinach in this one. I prepared this with regular, long grain rice (I don’t use instant) and eliminated the vinaigrette. I loved the Parmesan in mine, but in consideration of Parmesan Hating Hubs, I left it out of his portion so he wouldn’t whine. (He said it tasted good and it didn't stink) This, and some steamed broccoli, was just the right side dish alongside “Mushroom Melt Stuffed Chicken,” also from this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Sunny Pepper Parmesan Rice with Spinach
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 225
** Calories from Fat: 85
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