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Three Pepper Pilaf
SUBMITTED BY:
Daphne Keble
PHOTO BY:
Luv2Harp
"A rice based dish with a rainbow bell pepper twist."
RECIPE RATING:
Read Reviews
(10)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless chicken thighs
3 cups chicken stock
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon ground turmeric
4 ounces fresh mushrooms, sliced
12 ounces uncooked white rice
3 tomatoes, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, thinly sliced
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DIRECTIONS
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.
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
Reviewed on Sep. 27, 2003 by STORMWALKER
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STORMWALKER
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.
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4 users found this review helpful
Wow! This is so great, and really colorful, which is always nice. It says it serves 4, but...
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Reviewed on Jan. 23, 2003 by NANCY4923
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NANCY4923
Jan. 23, 2003
This is a delicious recipe!
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3 users found this review helpful
This is a delicious recipe!
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Reviewed on Nov. 17, 2004 by KIMI4
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KIMI4
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.
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2 users found this review helpful
What a great rice dish!! I followed the recipe exactly. My whole family loved it including...
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Reviewed on May 14, 2007 by
Donna B
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Donna B
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.
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1 user found this review helpful
I didn't have turmeric so I substituted oregano and thyme. I liked this ok with rice, but the...
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Reviewed on Jan. 25, 2008 by Lori
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Lori
Jan. 25, 2008
Considering all the fresh vegestables in this recipe, I was expecting a very flavorful dish. Although it smelled good, I found this to be vitually tasteless. It also required a fair amount of prep work due to all the chopping. The portions are also very large and I'm not sure what to do with all the leftovers as no one in my family liked this dish. This recipe just didn't work for my family and I won't be using this again.
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0 users found this review helpful
Considering all the fresh vegestables in this recipe, I was expecting a very flavorful dish....
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Reviewed on Nov. 17, 2007 by
Hezoid
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Hezoid
Nov. 17, 2007
It took quite a bit of time and effort to make but was worth it, though i wouldn't make it every week. Lovely mix of flavours and very filling.
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0 users found this review helpful
It took quite a bit of time and effort to make but was worth it, though i wouldn't make it...
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Reviewed on Nov. 15, 2007 by Luv2Harp
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Luv2Harp
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.
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0 users found this review helpful
Awesome! I think the turmeric is an important part. I bought it for this recipe and really...
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Reviewed on Apr. 28, 2007 by LYNNE
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LYNNE
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.
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0 users found this review helpful
Had two chicken thighs and three pepper halves and was looking for a recipe. This fit the...
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Reviewed on Jun. 13, 2006 by
Amanda
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Amanda
Jun. 13, 2006
Loved the colors and the flavors, it was a fun dish to make.
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