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Sunny Pepper Parmesan Rice with Spinach


"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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30 m servings 225 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 34
  1. 42 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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...

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....

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...

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 particu...

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.

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

I needed a simple side dish to use up some fresh spinach and bell peppers and this was perfect. I used my regular long grain white rice and didn't add the vinaigrette dressing tasted fine witho...

very good. I would make it again. It makes wonderful leftovers, and the flavors enhance the second or third day.