What2Eat
Bell Pepper & Parsley Rice Recipe
ContinentalMain CourseVegetarian

Bell Pepper & Parsley Rice Recipe

A vegetarian Continental recipe with teaspoons extra virgin olive oil, cloves garlic - finely chopped, onion - thinly sliced. Ready in 45 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories
690kcal
Estimated Cost
₹350-500
Carbs74g
Protein36g
Fats28g
Servings Scaler
4

Instructions

15 steps
  1. 1

    To begin making the Bell Pepper & Parsley Rice Recipe, in a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds

    teaspoons extra virgin olive oil(2)cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)extra virgin olive oil(1 tablespoon)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves
  2. 2

    To this add the onions, and continue to saute until it turns translucent

    onion - thinly sliced(1)
  3. 3

    This will take about 2-3 minutes

  4. 4

    Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker

    salt - to tasterosemary - dried(1 teaspoon)rice - washed and soaked(1 cup)salt - to taste
  5. 5

    Pressure cook for 2 whistles and turn off the flame

  6. 6

    Allow the pressure to release naturally

  7. 7

    Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature

    rice - washed and soaked(1 cup)
  8. 8

    Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers - red,green and yellow

    teaspoons extra virgin olive oil(2)extra virgin olive oil(1 tablespoon)red chilli flakes(1 teaspoon)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)
  9. 9

    Sprinkle salt

    salt - to tastesalt - to taste
  10. 10

    Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them

    green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)
  11. 11

    Add the mixed herbs and mix well

    teaspoons mixed herbs (dried)(2)
  12. 12

    Turn off the flame

  13. 13

    Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon

    cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves
  14. 14

    Transfer to a platter and serve

  15. 15

    Serve Bell Pepper & Parsley Rice Recipe along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and a side of Creamy Garlic Mashed Potatoes Recipe, followed by Strawberry Coconut Trifle Pudding Recipe

    cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves

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