Recipe by NumNum
"A great alternative to plain white rice. Excellent with my Hawaiian meatball recipe."
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diced green bell pepper
3 1/3 cups
1 1/2 cups
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 in the pan with a little butter before adding the water and a bit of salt, then simmered for 15-20 minutes until the rice was tender and the water absorbed. I folded in the sautéed vegetables at the end. Quiet, understated flavor, just ride side dish for the seafood I served with it.
It was delicious! I did change the bell pepper for green Chile instead and the kick it has is perfect!
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. We enjoyed it alongside AR's "Tender Italian Baked Chicken" and a salad, a tasty way to add some color and flavor to plain rice!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Pepper Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 22
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