Craft this easy vegan dish all in one saucepan with juicy peppers, zesty spices, and fresh herbs.
As a gluten-free vegetarian, I’m a big fan of rice-based dishes that incorporate a colorful array of flavors. That’s why rice with peppers is one of my favorites. It’s simple, dynamic, and super delish. And it doesn’t matter if you eat a carnivorous or plant-based diet—this spicy side can complement a myriad of different mains. Who wouldn’t enjoy an easy, one-pan dish that can be used in all kinds of meals?
Let’s face it—plain rice is nice, but rice with peppers is way better. You get fluffy and filling rice with the satisfying crunch of sweet bell peppers, plus a rainbow of aromatic seasonings. This jazzy blend of onion, garlic, oregano, basil, black pepper, cumin, and coriander is a stellar base to start with. Plus, you can flex the flavors to be spicier or more savory, depending on your preference. For instance, I favor adding chopped jalapeño peppers for an extra kick and fresh crispiness. So get your creative juices flowing, and taste which seasonings you like best.
As for potential meals, I’ve had rice with peppers and egg for breakfast, a cookout lunch with black bean burgers, and for dinner with tofu quesadillas. Each occasion, whether it’s casual or special, is a great opportunity to effortlessly put rice with peppers on the menu.
Which type of rice is best?
While some dishes, such as risotto, need specific types of rice for the best results, this one is a bit different. Technically, you can use any kind of rice—it just depends on what you’re craving. If your mouth waters for a fluffy kind of rice that separates easily, stick to long-grain. Otherwise, if you’re seeking a chunky and sticky rice that’s easier to eat with chopsticks, try short-grain. White rice tastes lighter and smoother, whereas brown rice evokes a hearty nuttiness that’s one-of-a-kind and ultimately more nutritious. I recommend making this dish a few different times, each with a new kind of rice, so you can experiment and find your favorite.
How do I store leftovers?
Let the rice with peppers cool to room temperature before transferring it to an airtight container. Refrigerate it for 3-4 days, or freeze it for up to a month. Thaw it in the fridge overnight before reheating in a saucepan on the stove over medium heat with a splash of oil and/or vegetable broth.
Serving suggestions
Sprinkle fresh cilantro or parsley on your finished rice with peppers, then top it off with a scoop of Vegan Sour Cream, Chunky Guacamole, or Chipotle Salsa. I also like to garnish it with freshly grated cheddar cheese, but if you need to keep it plant-based, use a brand like Daiya or Violife. For a BBQ picnic lunch or dinner, serve rice with peppers alongside Black Bean Burgers, Grilled Mexican Quesadillas With Lentils, Air Fryer Falafel, or Black Bean Salad. Alternatively, I recommend trying rice and peppers mixed with Instant-Pot Pinto Beans. For a zesty brunch, dish it out with Cheesy Scrambled Eggs.
Ingredients
- 2 cups water
- 1 cup long-grain rice
- 2 teaspoons olive oil
- 1 small onion chopped
- 1 tablespoon garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt to taste
- Fresh cilantro or parsley chopped, for garnish
Instructions
- In a medium saucepan, bring 2 cups water to a boil. Stir in the long-grain rice, reduce heat to low, cover, and simmer for about 20 minutes, or until the water is fully absorbed.
- While the rice cooks, warm olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; cook for about 3 minutes until softened. Stir in the chopped red and green bell peppers and cook for 5 minutes until they are tender.
- Mix in the dried oregano, dried basil, ground black pepper, cumin, ground coriander, and salt.
- When the rice is done, gently stir it into the skillet with the sautéed vegetables. Taste and adjust the seasoning if needed. Serve warm, garnished with fresh cilantro or parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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