Rice with sweet peppers

Name: Rice with sweet peppers
Ingredients: 2 tablespoons olive oil; 1 small onion (100 g); 1 large red bell pepper (200 g); 2 cups long-grain rice; 4 cups water; 1 Knorr chicken stock cube; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 15 g fresh cilantro

Appetizers - Rice with sweet peppers by Doriana K. - Recipia

Rice with sweet peppers simmers in chicken stock with onion and red pepper, and the grains stay tender and distinct. Fresh cilantro goes in at the end, and you can use peppers of other colors too; in this red pepper pilaf, the white pepper and chicken stock stay in the background without covering the flavor of the vegetables. I like it alongside fried fish. Prep: 10 minutes. Cook: 30 minutes. Rest: 4 minutes. Total time: 44 minutes. Servings: 4. Approximately 420 kcal and 8 g protein per serving.

Ingredients

2 tablespoons olive oil
1 small onion (100 g)
1 large red bell pepper (200 g)
2 cups long-grain rice
4 cups water
1 Knorr chicken stock cube
1 teaspoon salt
1/2 teaspoon ground white pepper
15 g fresh cilantro

Preparation

1. Finely chop the onion. Heat the olive oil in a saucepan and sauté the onion for 3 minutes, until translucent. 2. Cut the pepper into small strips or dice it, add it to the onion and sauté for 7 minutes, until softened. 3. Dissolve the Knorr cube in 4 cups of hot water. Add the unwashed rice to the vegetables and stir for 2 minutes, just long enough to coat the grains with oil. 4. Pour the hot stock into the saucepan and add the salt. Cover and simmer over low heat for 18 minutes, until the rice is tender and the liquid is almost absorbed. After 15 minutes, add the white pepper and continue cooking for another 3 minutes. 5. Finely chop the cilantro and add it after turning off the heat. Cover the saucepan and let the rice stand for 4 minutes.

Notes

For a meat-free version, replace the chicken cube with a vegetable one and use the same 4 cups of water. A thick-fleshed pepper holds its pieces together better; if you use a thin-walled one, start checking it after 5 minutes. Long-grain rice stays fluffier than short-grain rice, which tends to clump. I take my time softening the onion and pepper; I let them soften properly, not just turn shiny with oil. At the table, this side dish also goes well with meat browned in a pan. Store leftovers in a sealed container in the fridge for up to 3 days; when reheating, add a tablespoon of water to each serving.