Creole Rice Pilaf Peppers Onions (Print Version)
Vibrant Creole rice pilaf with bell peppers, onions, and aromatic spices for a flavorful, colorful dish.
# Recipe Ingredients:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
→ Rice
05 - 1 cup long-grain white rice, rinsed
→ Liquids
06 - 2 cups low-sodium vegetable broth
→ Spices & Seasonings
07 - 1 teaspoon paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon cayenne pepper
11 - 1 bay leaf
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
→ Oils
14 - 2 tablespoons olive oil
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Warm olive oil in a large saucepan over medium heat.
02 - Add chopped onion and cook for 2 minutes until softened.
03 - Stir in diced red and green peppers. Cook 3–4 minutes until tender.
04 - Mix in minced garlic and cook for 1 minute, stirring frequently.
05 - Add rice, paprika, thyme, oregano, cayenne, salt, and pepper. Toast rice for 2 minutes, stirring constantly.
06 - Pour in vegetable broth and add bay leaf. Bring mixture to a boil.
07 - Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes.
09 - Fluff rice with a fork, discard bay leaf, and garnish with fresh parsley.
# Expert Advice:
01 -
- Those tender peppers and onions create sweet little bursts of flavor in every single forkful
- The Creole spice blend hits that perfect balance between warming comfort and gentle heat
02 -
- I once lifted the lid too early and ended up with gummy rice that stuck together in sad clumps
- Letting it rest covered is the secret step that transforms good rice into great rice
03 -
- A heavy bottomed saucepan distributes heat more evenly and prevents the rice from scorching on the bottom
- Leftovers reheat beautifully with a splash of water and a quick fluff with a fork