Green Pepper Rice

Green Pepper Rice

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"A great alternative to plain white rice. Excellent with my Hawaiian meatball recipe."
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50 m servings 131 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a deep saucepan over medium heat. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir garlic into the onion; cook just until fragrant, 1 to 2 minutes more. Add bell pepper to the onion mixture; cook until the pepper just begins to sweat, 1 to 2 minutes more.
  2. Stir water, rice, parsley, and bay leaf with the onion mixture; bring to a boil, reduce heat to low, and cover saucepan with a lid. Simmer mixture until liquid is entirely absorbed and the rice is tender, about 20 minutes. Rest dish off heat for 5 minutes; fluff with a fork.


  • Cook's Note:
  • If substituting water for the chicken stock, add 1/2 to 1 teaspoon salt and 1 tablespoon butter.


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Because I wanted to retain the color of the peppers (I used both green and red) I sautéed them with the onion and garlic, then set them aside. I cooked the rice separately, toasting the rice i...

Green Pepper Rice Haiku: "Nice change from plain rice! Didn't change one single thing, 'cept changed the servings." Dropped rice to 1/2 c. and reduced the servings/ingredient ratio accordingly. ...

It was delicious! I did change the bell pepper for green Chile instead and the kick it has is perfect!

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