Rice

Red Pepper Rice

This recipe is an adaptation of one we got out of a Betty Crocker cookbook that we have had since we were first married

How long ago was that?  Well, I’ll keep that one to myself

You will need 2 roasted red bell peppers, which you can roast on your grill, in your oven or on your burners like I’m doing

Place the peppers on the burners with the flames just starting to touch the skin and turn often

Once the skin has blackened, remove from the heat and set aside

Now that you have your roasted peppers you will need 2 tablespoons of butter, 1 shallot, 1 garlic clove, 2 cups of jasmine rice and 4 cups of chicken stock

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Peel and chop your shallot and garlic

Melt 2 tablespoons of butter in a pot over medium heat and add in your shallots and garlic

Cook 8-10 minutes or until they start to soften and are fragrant

Add in your rice and cook for 1-2 minutes, constantly stirring

Add in your stock, bring to a boil, reduce heat to a simmer and cook until all the stock has been absorbed, around 20-25 minutes

The rice should be light and fluffy when tested with a fork

While the rice is cooking lets work on the red peppers

Rinse them under cold water and the skin should peel right off (don’t worry if you leave some, it adds to the smoky flavor)

Pat them dry with a paper towel, open them up and remove the seeds

Place your peppers in a food processor and blend until mostly smooth

Season the rice with kosher salt and ground black pepper, then gently fold the pepper puree into the cooked rice

Serve as a side to your favorite dish!

Like our Carne Asada

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Enjoy!!!

Simply Sundays! ~ Red Pepper Rice

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

2 fire roasted red bell peppers

1 shallot

1 garlic clove

2 tablespoons of butter

2 cups of jasmine rice

4 cups of chicken stock

kosher salt and ground black pepper

Directions

Place the peppers on the burners with the flames just starting to touch the skin and turn often.  Once the skin has blackened, remove from the heat and set aside

Peel and chop 1 shallot and 1 garlic clove.  Melt 2 tablespoons of butter in a pot over medium heat and add in your shallots and garlic.  Cook 8-10 minutes or until the start to soften and are fragrant

Add in your rice and cook for 1-2 minutes, constantly stirring.  Add in your stock, bring to a boil, reduce heat to a simmer and cook until all the stock has been absorbed, around 20-25 minutes

Rinse the peppers under cold water and the skin should peel right off.  Pat them dry with a paper towel, open them up and remove the seeds.  Place your peppers in a food processor and blend until mostly smooth

Season the rice with kosher salt and ground black pepper, then gently fold the pepper puree into the cooked rice

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