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.
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 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!
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.
This is a delicious recipe!
* 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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