Recipe by Daphne Keble
"A rice based dish with a rainbow bell pepper twist."
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skinless chicken thighs
fresh mushrooms, sliced
uncooked white rice
red bell pepper, sliced
green bell pepper, sliced
yellow bell pepper, thinly sliced
I got so many compliments on this! We finished it off in no time it was so good! I use brown rice which I cooked in chickn broth or stock, boiled chicken breast in chicken stock/ broth (sometimes I use the leftover stock from boiling the chicken to cook the rice in so we don't waste anything!), and instead of the tomatoes I use a can of fire-roasted diced tomatoes cause I had it on hand. (I think that was what made it really good.) I also added a couple diced jalapenos cause I like it hot! Garnish with cheese, or sour cream, or AVACADO! MMMM! Thank you for this dish!
Had two chicken thighs and three pepper halves and was looking for a recipe. This fit the bill. Decided to make half a recipe planning to follow it exactly. If you cook the rice 20 minutes before adding the peppers I felt you would have raw peppers and rice mush so added the peppers about 8 minutes into the cooking time. It doesn't say to cover the pan, which you will want to do. I felt it was very bland and it took quit a bit of Tabasco to bring it to life. My husband liked it after he had eaten a few spoons of it, but I would not make it again.
I made this for the first time and I'm not really a "try new things" person, it was FANTASTIC! my 2 year old loved it...not too spicy, not too bland. It was so delicious. I just bolied the chicken all day long in the broth and spices. At the end, I added all the other stuff until it was ready...Awesome!
Wow! This is so great, and really colorful, which is always nice. It says it serves 4, but these are big servings, and we got 5 out of it with no modifications.
I didn't have turmeric so I substituted oregano and thyme. I liked this ok with rice, but the second time I made it I used couscous instead. I also sauteed the peppers, mushrooms, tomatoes and garlic with some onion in olive oil for a few minutes and added all after the rice/couscous was cooked. Much better! Sometimes I also add a little parmesan cheese at the end. I make small batches of it all the time to bring for lunches to work. It reheats well.
Awesome! I think the turmeric is an important part. I bought it for this recipe and really liked it. I used frozen chicken breasts (2). I added more water to the stock (maybe about 3 cups more) to cover the chicken. Boiled until they looked cooked(about 10-15 minutes) then put them on a plate to cool. I then cut them into pieces and microwaved to make sure it was cooked through (because it was frozen it didn't cook in the center). I followed the instructions for the skillet cooking except I used instant rice - about 4 cups. I brought the rice mixture to a boil and then covered for the rice & peppers to cook. I forgot to add the tomatoes. It tasted wonderful. I'll definitely make it again.
What a great rice dish!! I followed the recipe exactly. My whole family loved it including my picky 3 and 14 year old kids.
Considering all the fresh vegestables in this recipe, I was expecting a very flavorful dish. Although it smelled good, I found this to be vitually tasteless. It also required a fair amount of prep work due to all the chopping. The portions are also very large and I'm not sure what to do with all the leftovers as no one in my family liked this dish. This recipe just didn't work for my family and I won't be using this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Pepper Pilaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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