Red Pepper Rice

rice (2)

This is my favorite  rice recipe that I serve as a side with roast beef, Mexican food and seafood.   The red and colors remind me of confetti,  and I like the addition of more veggies to ordinary rice. 


1 cup basmati or jasmine rice

1 cup  green onions, diced

1 cup red bell peppers, diced

1 T oil

2  garlic cloves, or 1/2 t garlic powder

1 cup low-sodium chicken broth

1/4 cup water

1/3 t salt


Add oil to saucepan.  Saute rice til light brown.

Add  vegetables and saute til roasted. 

Add garlic, salt, broth and water.  

Bring to a boil, stir,  cover and reduce heat to low.

Cook for 15 minutes.   Stir and replace lid.  

Shut the stove off. The rice will continue cooking as it stays on the burner and become more tender.








Mexican Rice (with Rotel or Tomato Paste)

1 cup rice (basmati or jasmine)
½ cup onion, diced or chopped
1 1/4 — 1  1/2 cup water (depending on how soft you like your rice)**
1 can mild Rotel, drained, or  2 T  tomato paste*
½ t salt
½ t onion powder
½ t cumin
¼ – 1/2  t dried minced garlic
Toast rice in 1 T of oil til light brown, on med-hi stove.  Watch the toasting carefully or it will burn easily.

 Remove from burner and add onions, spices, water and rotel/paste (stir well if using paste). 
Bring to a boil.   Stir and  Cover.  Do not lift lid.
Simmer on low for  20 minutes.  
Remove the lid, stir and toss the rice, especially well from the bottom.  Re-cover til ready to serve. 
Rice can be frozen, and then thawed at room temp.  Serve  with  beans, chicken, peas, and/or salsa. 

*Rice will have redder color if using paste.
**I use 1 1/4 cups water because the rice continues steaming/cooking after its removed from the flame.