Green Pepper Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by naples34102
Reviewed: Jan. 31, 2015
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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Jan. 29, 2015
It was delicious! I did change the bell pepper for green Chile instead and the kick it has is perfect!
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Photo by Saldivar Gabriela

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Photo by Rock_lobster
Reviewed: Jul. 12, 2014
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!
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Photo by Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Braselton, Georgia, USA


 
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