THREE PEPPER PILAF
A rice based dish with a rainbow bell pepper twist.
Provided by Daphne Keble
Categories Side Dish Rice Side Dish Recipes Pilaf
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
- In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g
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Jennifer Knox
[email protected]This is my go-to pilaf recipe. It's easy to make, delicious, and always a crowd-pleaser.
Prince 786
[email protected]I've made this pilaf several times now and it's always a hit with my family and friends.
Indira Bonilla
[email protected]This pilaf is a great make-ahead meal. I made it on a Sunday night and ate it for lunch all week.
AJIBADE SEUN
[email protected]I love that this recipe uses three different types of peppers. It gives the pilaf a really complex flavor.
Abdulkadir Umar faruk
[email protected]My pilaf didn't turn out as fluffy as I would have liked. I think I might have added too much liquid.
Mpumelelo Nkabinde
[email protected]I'm not a vegetarian, but I thought this pilaf was just as good as any meat-based pilaf I've had.
TASIN AMIN
[email protected]This recipe is a great way to use up leftover peppers. I had a few bell peppers that were starting to go bad, and this pilaf was the perfect way to use them up.
Xolani Mhlambe
[email protected]I had to substitute brown rice for white rice, but the pilaf still turned out great.
Minhaj Mmm
[email protected]This pilaf was a bit too spicy for my taste, but I'm sure it would be perfect for someone who enjoys a little heat.
Silvano Fungomeli
[email protected]I've never been a big fan of pilaf, but this recipe changed my mind. The combination of peppers and spices was perfect.
SpideR MediA
[email protected]I made this recipe for a potluck and it was a hit! Everyone raved about the flavor and the beautiful colors of the peppers.
Grace Achieng
[email protected]My family loved this pilaf! It was easy to make and packed with flavor.