Creole Rice Pilaf Peppers (Printable)

Vibrant Creole rice cooked with bell peppers, spices, and herbs delivering robust flavors and a colorful presentation.

# 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 celery stalks, diced
05 - 2 cloves garlic, minced

→ Rice and Liquids

06 - 1 1/2 cups long-grain white rice, rinsed
07 - 3 cups low-sodium vegetable broth
08 - 2 tablespoons olive oil

→ Spices & Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon cayenne pepper
13 - 1/2 teaspoon freshly ground black pepper
14 - 1 teaspoon kosher salt

→ Garnish

15 - 2 tablespoons fresh parsley, chopped
16 - 2 scallions, thinly sliced (optional)

# Directions:

01 - Warm olive oil in a large saucepan or deep skillet over medium heat.
02 - Add onion, red and green bell peppers, and celery. Cook for 5–7 minutes until vegetables soften and onions turn translucent.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add rice and stir continuously for 2 minutes until grains are well coated and lightly toasted.
05 - Sprinkle in smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Stir to evenly distribute spices.
06 - Pour in vegetable broth and bring to a boil.
07 - Reduce heat to low, cover tightly, and simmer for 18–20 minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes to complete cooking.
09 - Fluff rice with a fork, fold in parsley, and garnish with scallions if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables become sweet and tender while the rice absorbs every bit of that smoky spiced broth
  • Its one of those rare sides that can completely steal the show at dinner
02 -
  • Never lift the lid while the rice simmers or youll release the steam that cooks it evenly
  • Rinsing the rice until water runs clear is the difference between fluffy and gummy pilaf
03 -
  • Use a heavy-bottomed pot to prevent the rice from scorching on the bottom
  • If the rice is still crunchy after 20 minutes, add 2 more tablespoons broth and cook 5 more minutes

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