Red Pepper Rice

Red Pepper Rice


Make 4 servings.


3 tablespoons olive oil

4 cloves garlic, peeled, split lengthwise

2 onions, peeled and chopped

Pinch dried red pepper flakes

1 cup long-grain rice

½ small red pepper, cored, seeded and diced

1 small tomato, cored peeled and chopped

1 ½ cups chicken stock

Salt to taste


Heat oil in uncovered wok at 350°. Add garlic; swirl around in hot oil 30 seconds; remove and discard.

Add onions; stir-fry 1 minute.

Add pepper flakes; stir-fry 10 seconds.

Add rice; stir-fry 2 to 3 minutes or until all grains are coated with oil.

Add next 3 ingredients; stir and bring to boil.

Cover; reduce heat to “simmer” for 15 minutes.

Fluff rice with fork; season with salt. Serve immediately.

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