Picture by home cooking
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Prep Time15 Mins
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Cook Time30 Mins
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Serving4
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View400
Indulge in the vibrant flavors of the Mediterranean with this enticing Rice with Peppers and Olives recipe. Featuring the sweetness of roasted peppers, the briny goodness of olives, and aromatic rice, this dish is a delightful side or a vegetarian main course that will transport your taste buds to sunny shores. Whether it's a family dinner or a special occasion, this recipe is sure to impress.
Ingredients
Nutrition
Per Serving: 250 gm
- Note: Nutritional values are approximate and may vary based on specific ingredients used.
- Daily Value*
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Calories280
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Carbohydrates: 49g16%
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Protein: 5g10%
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Fat: 8g12%
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Saturated Fat: 1g5%
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Cholesterol: 0mg0%
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Fiber: 3g12%
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Sugars: 2g
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Vitamin A30%
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Vitamin C140%
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Calcium4%
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Iron6%
Tips and Recommendations:
- Customize the dish by adding capers, artichoke hearts, or sun-dried tomatoes for extra Mediterranean flair.
- To make it more substantial, toss in some cooked and diced chicken, shrimp, or tofu.
- Serve this flavorful rice as a side dish with grilled meats, fish, or as a standalone vegetarian main course.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice for added nutrition and nutty flavor, but it may require a longer cooking time and more liquid.
2. Can I use different types of olives?
Absolutely! Feel free to experiment with your favorite olives, such as Kalamata or Castelvetrano.
Picture by jernejkitchen
Instructions
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1. Rinse the rice under cold running water until the water runs clear to remove excess starch.
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2. In a large skillet or saucepan, heat the olive oil over medium heat.
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3. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
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4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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5. Add the diced bell peppers to the skillet and sauté for 5-7 minutes until they become tender and slightly caramelized.
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6. Stir in the smoked paprika, dried oregano, salt, and black pepper. Sauté for an additional 2 minutes until the spices are fragrant.
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7. Add the rinsed rice to the skillet and toast it for 1-2 minutes, stirring frequently.
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8. Pour in the vegetable broth or water and bring the mixture to a boil.
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9. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
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10. Once the rice is cooked, fluff it with a fork.
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11. Gently fold in the sliced green and black olives until they are evenly distributed.
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12. Taste and adjust the seasoning with salt and black pepper.
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13. Garnish with fresh parsley leaves, if desired, before serving.
