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Nutrition Facts
Serving Size 1 (254g) Recipe makes 3 servings
Calories 270
Calories from Fat 28		(10%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 191mg		5%
Total Carbohydrate 54.6g		18%
	Dietary Fiber 3.0g	11%
	Sugars 0.9g
Protein 5.1g		10%
detailed view... how is this calculated?

Fresh Pepper Rice

Recipe #391935 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Melvin'sWifey
Sep 28, 2009

Needed some flavorful rice to go with the spicy marinated chicken I was grilling so made up this quick, easy and super tasty recipe. If you don't have a poblano chile, you can use a jalapeno, or any other green pepper like it. If you don't want spicy, you can use a regular green bell pepper. This rice was so tasty, can't wait to eat the leftovers! Also, if you don't have the powdered chicken bouillon (I use Knorr) then you can use one cube, or just replace the water with 1 can chicken broth.

SERVES 3 -4 , 4 cups rice (change servings and units)

Ingredients

1/2 tablespoon olive oil
1/2 red bell pepper, diced
1/2 poblano pepper, diced
3 garlic cloves, minced
1 cup white rice
2 teaspoons chicken bouillon
1 teaspoon oregano
1/2 tablespoon cumin, whole
1/8 teaspoon cayenne pepper
salt and pepper, to taste
2 cups water

Directions

1
Heat olive oil ( or any cooking oil ) in small/medium sauce pan.
2
Remove seeds from peppers and dice, add to oil. Saute 2 minutes, and add minced garlic. Saute 3 minutes.
3
Add white rice and mix in with the veggies, stir occasionally about 6-7 minutes. This will make your rice fluffy.
4
Add all spices and mix well, let saute a minute or two more until rice becomes very fragrant.
5
Add water and bring to a boil. Turn to low and Cover with tight lid and set timer for 20 minutes. Do not open lid during cooking time.
6
After 20 minutes, fluff rice with fork and cover with lid for 5 additional minutes. Fluff and serve!