Three members of the pepper family-spicy dried red chili peppers, dried mild chili peppers (paprika), and fresh red bell peppers-add vitamin C and plenty of flavor to this colorful side dish.
2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
2 large red bell peppers, finely diced
1 cup rice
2 cups water
3/4 teaspoon grated orange zest
1/2 teaspoon salt
1/4 cup finely chopped cilantro
2 tablespoons orange juice
1 In a large saucepan, heat the oil over low heat. Add the onion and cook, stirring frequently, until the onion has softened, about 7 minutes. Add the garlic, paprika, and red pepper flakes, and stir to coat.
2 Stir in the bell peppers and cook, stirring frequently, until the peppers have softened, about 5 minutes.
3 Add the rice and stir to coat. Add the water, orange zest, and salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and creamy, about 17 minutes.
4 Stir in the cilantro until well combined. Remove from heat and stir in the orange juice, fluffing the grains with a fork. Makes 4 servings
Makes Makes 4 servings
Per serving: 236 calories, 2.9g total fat (0.4g saturated), 0mg cholesterol, 3.3g dietary fiber, 48g carbohydrate, 5g protein, 298mg sodium.