Three Pepper Pilaf Recipe - Allrecipes.com
Three Pepper Pilaf Recipe

Three Pepper Pilaf

Recipe by  

"A rice based dish with a rainbow bell pepper twist."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
  2. In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2009

I got so many compliments on this! We finished it off in no time it was so good! I use brown rice which I cooked in chickn broth or stock, boiled chicken breast in chicken stock/ broth (sometimes I use the leftover stock from boiling the chicken to cook the rice in so we don't waste anything!), and instead of the tomatoes I use a can of fire-roasted diced tomatoes cause I had it on hand. (I think that was what made it really good.) I also added a couple diced jalapenos cause I like it hot! Garnish with cheese, or sour cream, or AVACADO! MMMM! Thank you for this dish!

 
Most Helpful Critical Review
Apr 28, 2007

Had two chicken thighs and three pepper halves and was looking for a recipe. This fit the bill. Decided to make half a recipe planning to follow it exactly. If you cook the rice 20 minutes before adding the peppers I felt you would have raw peppers and rice mush so added the peppers about 8 minutes into the cooking time. It doesn't say to cover the pan, which you will want to do. I felt it was very bland and it took quit a bit of Tabasco to bring it to life. My husband liked it after he had eaten a few spoons of it, but I would not make it again.

 

21 Ratings

Sep 27, 2003

Wow! This is so great, and really colorful, which is always nice. It says it serves 4, but these are big servings, and we got 5 out of it with no modifications.

 
Aug 26, 2008

I made this for the first time and I'm not really a "try new things" person, it was FANTASTIC! my 2 year old loved it...not too spicy, not too bland. It was so delicious. I just bolied the chicken all day long in the broth and spices. At the end, I added all the other stuff until it was ready...Awesome!

 
May 14, 2007

I didn't have turmeric so I substituted oregano and thyme. I liked this ok with rice, but the second time I made it I used couscous instead. I also sauteed the peppers, mushrooms, tomatoes and garlic with some onion in olive oil for a few minutes and added all after the rice/couscous was cooked. Much better! Sometimes I also add a little parmesan cheese at the end. I make small batches of it all the time to bring for lunches to work. It reheats well.

 
Nov 15, 2007

Awesome! I think the turmeric is an important part. I bought it for this recipe and really liked it. I used frozen chicken breasts (2). I added more water to the stock (maybe about 3 cups more) to cover the chicken. Boiled until they looked cooked(about 10-15 minutes) then put them on a plate to cool. I then cut them into pieces and microwaved to make sure it was cooked through (because it was frozen it didn't cook in the center). I followed the instructions for the skillet cooking except I used instant rice - about 4 cups. I brought the rice mixture to a boil and then covered for the rice & peppers to cook. I forgot to add the tomatoes. It tasted wonderful. I'll definitely make it again.

 
Nov 17, 2004

What a great rice dish!! I followed the recipe exactly. My whole family loved it including my picky 3 and 14 year old kids.

 
Jan 23, 2003

This is a delicious recipe!

 

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 83.1 g
  • 27%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 551 mg
  • 22%

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

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