Reviewed: Nov. 14, 2009

I was looking for a rice recipe to pair with some shrimp that had been marinating in cajun spices all day. This worked well as it was mild and had lots of visual appeal. I added the peppers after 10 minutes of simmering and they were perfect. I used half oil and half butter to saute the rice, but it really didn't have much butter flavor. Next time I'll try 3 tbl of butter and 1 tlb of oil.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Nov. 11, 2009

This rice was really tasty! I served it with a glazed pork tenderloin and broccoli. It is very pretty on the plate. I used baby peppers in all different colors. I didn't add them until the last 5 minutes so that they would be crisp. I will make this again!

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Charlotte

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Reviewed: Oct. 4, 2009

I made this rice almost exactly as described and it was delicious. I had to add chicken broth several times while the rice was cooking to keep it from burning to the pan. Maybe my lid didn't have a good enough seal. At any rate, this rice was very tasty with the Firecracker Salmon recipe on this site.

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Chance

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Reviewed: Aug. 8, 2009

Excellent. I made a few minor changes. I didn't have red pepper on hand so I doubled the amount of green bell peppers. So there would be more color, I added carrots, diced in small pieces. Before I took it off the stove I tasted it and thought it was slightly bland and needed a kick, so I mixed in cayenne (to taste). This was very very good with the addition of cayenne.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 30, 2009

This was okay. Nothing special. No zing. The only thing I did differently was use a low sodium broth.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Apr. 25, 2009

Really good. Since I'm on a lower sodium diet, didn't add salt at all and never missed it.

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KChitwood

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Feb. 21, 2009

No boring side dish here! This is so good, so flavorful, it could almost stand on it's own as a main dish (I'd add chicken or shrimp). I sauteed the peppers, using a medley of green, orange, yellow and red, along with some sliced cremini mushrooms, rather than simmering them along with the rice. This certainly gave them a more appealing color, flavor and texture. Rather than the oregano, which would have been equally as good I'm sure, I used Herbes de Provence as I felt it would complement the fish I served it with better. Really a super star side dish that stands out on the plate!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 15, 2009

The rice was delicious but I agree with other reviewers that it's best to add in the peppers later so they don't get mushy. I cut mine fairly chunky and they still got soft. Will make again, thanks!

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icookstuff

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Reviewed: Dec. 24, 2008

Not amazing, but I'd try this again with less oregano. I think I might have just not paid it enough attention.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 19, 2008

Awesome side dish! I served this with glazed pork tenderloin (also on this site) and used only orange and red sweet pepper because I didn't have green. It was a hit and I was disappointed that there were no leftovers for work the next day! Will make again!

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Oct. 2, 2008

It was good. I prefer to not roast the rice, as it tasted a little too oily for me like that.

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eetgesond

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Reviewed: Sep. 15, 2008

This was a good change to regular rice. I added more garlic (we love it). Very colorful and tasty. Thanks!

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Erin

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Reviewed: Jun. 19, 2008

This recipe was easy and very tasty. My picky family even liked it...hence the 5 star rating. I doubled the recipe and used yellow instead of green peppers and the result was great. I agree with another reviewer that I would add a little more broth next time when doubling the recipe as it absorbed the liquid rather quickly.

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ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

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Reviewed: Mar. 23, 2008

delicious colorful and easy.

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Janice

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Reviewed: Dec. 10, 2007

Pretty tasty. I doubled the recipe and tossed in some yellow peppers and a dash of allspice. Pretty flavorful, but I think a bit more chicken broth would have helped when doubling the recipe. Definitely in the rotation for side dishes.

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LB

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: May 23, 2007

This was a very easy and quick side dish, which is always a bonus on a worknight. I used 2 cloves of garlic and had to add a little more stock as it was simmering. I kept the peppers quite large to avoid them being mushy. I'd definitely make this again when I'm pushed for time. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: May 22, 2007

My husband and I thought that this was an OK side dish. Positives were that it was very easy and taste was pleasant. Overall, however, it wasn't a particularly 'memorable' side dish. I diced the peppers quite small and found that after 15 minutes of simmering, they were a little too soft. I will make this recipe again but next time I will add the peppers later and only let them simmer for 8 minutes or so. I think this will give the dish a better and fresher texture. Thanks.

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dworkun

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 27, 2007

An easy and terrific side dish! I used orange and yellow peppers and it went well with grilled chicken. It tastes better than any boxed rice.

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Rachel H

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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