Red Pepper Rice ~
Simple rice dish that combines the natural sweetness of fresh bell peppers with warm, earthy spices.
Serve with Mexican Tofu and Black Beans for a complete meal.
Capsicum Rice Recipe
Capsicum Rice, or bell pepper rice, is a simple yet flavorful dish that combines the fresh, slightly sweet taste of bell peppers with aromatic spices and fluffy rice.
This recipe uses red bell pepper, which adds a pretty pop of color and a mild sweetness that pairs perfectly with spices like cumin and chili powder. Traditionally, capsicum rice is a popular side dish in Indian and Mexican-inspired meals.
The process starts with cooking onions and garlic in olive oil to create a savory base. Next, the rice is tossed in to lightly toast with spices, infusing it with warm, earthy notes. Chopped sweet bell peppers and broth are then added, and the rice simmers until it’s tender and the flavors are fully blended. A quick fluff with a fork, and it’s ready to serve!
Ingredients for Red Pepper Rice
Here’s what’s needed:
- 1 tablespoon olive oil
- 1/4 cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 cup long grain white rice
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 cup red bell pepper, seeded and chopped
- 2 cups chicken-style broth
Ingredient Notes
- Olive Oil – Use olive oil for a light taste, or try butter for a richer flavor.
- Yellow Onion – Adds a savory base to balance the sweetness of the bell pepper.
- Garlic – A classic addition for aromatic depth.
- Long Grain White Rice – For a more robust flavor, substitute with brown rice, but keep in mind it has a longer cooking time so follow package directions regarding time.
- Spices – Cumin and chili powder give a warm, slightly smoky taste that complements the peppers well. Adjust to taste.
- Red Bell Pepper – A large bell pepper works well here; red pepper brings natural sweetness to the dish, though you could use another color for a twist.
- Chicken-Style Broth – I like using vegan chicken broth, but vegetable broth also works. Just check for seasoning and adjust with some salt and ground black pepper if needed.
How to Make Red Pepper Rice
Step 1: Prep the Base. Heat a large saucepan over medium-high heat and add the olive oil. Once hot, add the chopped onion and cook for about 3 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
Step 2: Add the Rice and Spices. Stir in the rice, cumin, and chili powder. Cook, stirring frequently, for about 1 minute until the rice is lightly toasted. This helps infuse the rice with the spices, adding depth of flavor.
Step 3: Cook with Peppers and Broth. Stir in the chopped red bell pepper and pour in the broth. Bring the mixture to a boil, then reduce to low heat. Cover and let it simmer for 20 minutes, until the rice is tender and the broth is absorbed.
Step 4: Finish and Serve. Remove from heat and let the cooked rice stand, covered, for 10 minutes to firm up. Fluff with a fork, adjust seasoning to taste, and serve warm.
FAQ
- Can I use a different type of rice? Yes! Brown rice or jasmine rice work well, though cooking times will vary, so follow the package directions for timing.
- Do I have to use red bell pepper? No. Red peppers are slightly sweeter than orange or yellow bell peppers, but they work just as well with a slight flavor difference. Roasted red peppers can also be used instead of fresh for a slightly smoky flavor.
- Can this dish be made ahead? Absolutely. This rice keeps well and can be reheated, making it a great make-ahead option for meal prep.
Storage
- This dish is best served immediately, but if you have leftover rice, store it in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop, adding a splash of water to help it stay moist.
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Red Pepper Rice
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion chopped
- 1 teaspoon garlic minced
- 1 cup long grain white rice
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 cup red bell pepper seeded and chopped
- 2 cups chicken-style broth
Instructions
- Heat a large saucepan over medium-high heat and add the olive oil. Once hot, add the chopped onion and cook for about 3 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
- Add the Rice and Spices. Stir in the rice, cumin, and chili powder. Cook, stirring frequently, for about 1 minute until the rice is lightly toasted. This helps infuse the rice with the spices, adding depth of flavor.
- Cook with Peppers and Broth. Stir in the chopped red bell pepper and pour in the broth. Bring the mixture to a boil, then reduce to low heat. Cover and let it simmer for 20 minutes, until the rice is tender and the broth is absorbed.
- Finish and Serve. Remove from heat and let the cooked rice stand, covered, for 10 minutes to firm up. Fluff with a fork, adjust seasoning to taste, and serve warm.
Sherry Rieder
It’s delicious. I had never cooked rice before adding water to it and this worked very well. The timing for the onion and garlic was perfect and the 1/4 t of chili pepper gave it just a little kick without being overwhelming