Sunny Pepper Parmesan Rice with Spinach

Sunny Pepper Parmesan Rice with Spinach

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krdahmer 0

"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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Ingredients

30 m servings 225 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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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.

Directions

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  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.

Reviews

32
  1. 39 Ratings

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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

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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.

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