Bell Pepper & Parsley Rice Recipe by Archana’s Kitchen

  • To start making the Bell Pepper & Parsley Rice Recipe, in a strain cooker, warmth the olive oil on medium flame, to this add, garlic and saute for 30 seconds. 

  • To this add the onions, and proceed to saute till it turns translucent. This may take about 2-3 minutes. 

  • Subsequent to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and shut the strain cooker. 

  • Strain prepare dinner for two whistles and switch off the flame. 

  • Permit the strain to launch naturally. As soon as the strain has launched, open the cooker, fluff the rice with the assistance of a fork and unfold the rice in a platter permitting the rice grains to separate and funky right down to room temperature. 

  • Subsequent, in a skillet warmth olive oil, add the purple chilli flakes, and the three colored peppers – purple,inexperienced and yellow. 

  • Sprinkle salt. 

  • Saute for 4-5 minutes, till the bell peppers are nearly cooked, but have a chew to them. 

  • Add the combined herbs and blend nicely. Flip off the flame. 

  • Lastly, add these pan roasted peppers over the rice, together with chopped parsley and toss nicely utilizing a fork and spoon. 

  • Switch to a platter and serve. 

  • Serve Bell Pepper & Parsley Rice Recipe together with Herbed Greens In Roasted Bell Pepper Sauce Recipe or Roasted Rooster Curry Recipe In Spinach Parmesan Sauce and a facet of Creamy Garlic Mashed Potatoes Recipe, adopted by Strawberry Coconut Trifle Pudding Recipe

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