**Discover a flavorful and colorful vegetarian dish that combines the goodness of fragrant basmati rice with a vibrant medley of bell peppers, peas, and aromatic spices. This Spiced Rice with Peppers and Peas is a delightful journey for your taste buds, offering a harmonious blend of textures and flavors.
The recipe features three variations to cater to your dietary preferences and culinary desires. Dive into the classic vegetarian version for a wholesome and satisfying meal. Explore the vegan alternative for a plant-based delight. And for those with a taste for spice, the chili pepper variation adds a fiery kick that will leave you craving more.
Each recipe provides step-by-step instructions, ensuring success even for novice cooks. From prepping the ingredients to cooking the rice and assembling the dish, you'll be guided through the process with ease. Additional tips and suggestions are also included to help you customize the dish to your liking.
So embark on this culinary adventure and let the Spiced Rice with Peppers and Peas ignite your senses. Whether you're a seasoned chef or just starting your cooking journey, this versatile dish promises to deliver a memorable and delectable experience.**
NANDO'S SPICY RICE
Steps:
- Dice onion and bell pepper. Finely grate or dice the garlic.
- Heat up the olive oil in a pot on the stove top on medium heat.
- Add onion to the pot, and sauté for a few minutes, until the onion is soft and translucent.
- Add garlic, seasoning and peppers to the pot. Sauté for a further minute.
- Wash the rice under running water, and add it to the pot along with the chicken stock.
- Cover the pot with a lid, and bring the rice to a boil. Leave it to boil for 1-2 minutes, then turn the heat completely off. Leave the pot to sit on the warm surface for about 10 minutes. The rice will cook in the steam.
- Add frozen peas to the rice, and stir to combine. Cover with a lid, and leave for 1-2 minutes. The peas will thaw.
- Optionally, season the rice with salt and pepper, then serve.
Nutrition Facts : Calories 242 kcal, Carbohydrate 48 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 137 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPICED RICE WITH PEPPERS AND PEAS
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
- In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.
- Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.
SPANISH RICE WITH CHICKEN & PEAS
My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. -Josee Lanzi, New Port Richey, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan., In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.
Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 755mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE
Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.
Provided by Julie Hubert
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
- Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
- Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
- Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
- Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
Tips:
- Choose high-quality rice: Use long-grain rice like Basmati or Jasmine for a fluffy texture.
- Rinse the rice thoroughly: This removes excess starch and prevents clumping during cooking.
- Sauté the spices: Before adding the rice, sauté spices like cumin, coriander, and turmeric in oil or ghee to release their flavors.
- Use vegetable or chicken broth: Instead of water, use broth for a more flavorful rice dish.
- Add vegetables and peas: Incorporate colorful vegetables like bell peppers, carrots, and peas for added texture and nutrition.
- Cook the rice until tender: Cover the pot and simmer the rice until all the liquid is absorbed and the grains are tender.
- Fluff the rice: Once cooked, fluff the rice with a fork to separate the grains.
- Garnish with herbs and nuts: Before serving, garnish the rice with fresh herbs like cilantro or parsley, and add toasted nuts for a delightful crunch.
Conclusion:
Spiced rice with peppers and peas is an aromatic and flavorful dish that combines the goodness of whole grains, colorful vegetables, and fragrant spices. By following these tips and the step-by-step recipe, you can easily create a delicious and wholesome meal that's perfect for everyday meals or special occasions. Experiment with different types of spices and vegetables to personalize the dish to your taste preferences. Spiced rice is a versatile dish that can be paired with various curries, grilled meats, or simply enjoyed as a standalone dish. Its vibrant colors and rich flavors make it a delightful addition to any dining table.
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