Creole Rice Pilaf Peppers (Printable)
Vibrant Creole-style rice dish with peppers, onions, and herbs; a delicious, easy-to-make culinary classic.
# What You Need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
→ Rice
05 - 1 cup long-grain white rice, rinsed
→ Liquids
06 - 2 cups low-sodium vegetable broth
→ Spices & Seasonings
07 - 1 teaspoon paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon cayenne pepper
11 - 1 bay leaf
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Oils
14 - 2 tablespoons olive oil
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Heat olive oil in a large saucepan over medium heat.
02 - Add chopped onion and sauté for 2 minutes until slightly softened.
03 - Stir in diced red and green bell peppers. Cook for 3–4 minutes until vegetables are tender.
04 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
05 - Stir in rice, paprika, thyme, oregano, cayenne, salt, and black pepper. Toast rice for 2 minutes, stirring constantly to coat grains and enhance flavor.
06 - Pour in vegetable broth and add bay leaf. Bring mixture to a boil.
07 - Reduce heat to low, cover tightly, and simmer for 18–20 minutes until rice is cooked and liquid is fully absorbed.
08 - Remove from heat and let stand covered for 5 minutes to allow moisture to redistribute evenly.
09 - Fluff rice gently with a fork, discard bay leaf, and garnish with chopped parsley before serving.
# Expert Hints:
01 -
- The rice absorbs all those beautiful spices and vegetable flavors making every bite taste like something from a restaurant kitchen
- Its the kind of side dish that somehow manages to be both comforting and exciting at the same time
02 -
- I learned the hard way that lifting the lid too early makes the rice gummy and undercooked in spots
- Letting it rest covered after cooking is actually when the rice finishes becoming perfectly fluffy
03 -
- Rinse your rice until the water runs completely clear which is the difference between fluffy and gummy results
- Resist the urge to peek while it simmers because that escaped steam is essential