Creole Rice Pilaf Peppers (Printable)

Fluffy rice combined with bell peppers, onions, and aromatic spices for a vibrant Creole-inspired dish.

# What You'll 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

# How-To Steps:

01 - Heat the olive oil in a large saucepan over medium heat.
02 - Add the onion and sauté for 2 minutes until slightly softened.
03 - Stir in the red and green bell peppers. Cook for 3–4 minutes, until vegetables are tender.
04 - Add the garlic and cook for 1 minute, stirring frequently.
05 - Stir in the rice, paprika, thyme, oregano, cayenne, salt, and black pepper. Toast the rice for 2 minutes, stirring constantly.
06 - Pour in the vegetable broth and add the bay leaf. Bring to a boil.
07 - Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is cooked and liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes.
09 - Fluff rice with a fork, remove the bay leaf, and garnish with chopped parsley before serving.

# Expert Suggestions:

01 -
  • The rice cooks in its own flavor bath, creating layers of taste that build from the bottom up
  • Its a one-pan wonder that transforms simple ingredients into something extraordinary
  • The colors alone make it a showstopper on any dinner table
02 -
  • Rinsing the rice until the water runs clear removes excess starch for fluffier results
  • Letting the rice rest off the heat is the difference between good and great texture
  • The toasting step builds flavor layers that develop during cooking
03 -
  • Use a heavy-bottomed saucepan to prevent hot spots that can scorch the rice
  • Substitute brown rice, but increase both the cooking liquid to 2 1/2 cups and the cooking time to 40–45 minutes
  • Add a splash of hot sauce at the end if you want extra kick without adjusting the spices during cooking

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