Sunny Pepper Parmesan Rice with Spinach Recipe -
Sunny Pepper Parmesan Rice with Spinach Recipe
  • READY IN 30 mins

Sunny Pepper Parmesan Rice with Spinach

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Place rice and water in a pot, and bring to a boil. Let sit five minutes. Fluff with a fork.
  2. Heat the oil in a wok over medium heat. Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2010

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.

Most Helpful Critical Review
Apr 26, 2006

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

Feb 23, 2008

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!

Oct 29, 2009

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!

Aug 08, 2008

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)

Feb 11, 2014

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.

Mar 25, 2011

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.

Oct 15, 2010

Very colorful, excellent dish. I used whole grain white & wild rice not instant rice so cooking time was significantly increased. Will definitely make again.


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 943 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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