Description
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Ingredients
- 2 cups water
- 1 cup long grain rice
- 1 tablespoon olive oil
- 1 small sweet onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 tiny pinch salt
- 1 splash dry white wine
- 1 tablespoon grated Parmesan cheese (Optional)
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until the rice is tender and liquid has been absorbed
- 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender
- about 3 minutes. Add garlic and continue to cook and stir until onion is translucent
- 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender
- about 5 minutes. Season with basil
- oregano
- black pepper
- and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced
- about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4