Creole Rice Pilaf Peppers (Print)
Fluffy rice pilaf with bell peppers and Creole spices for a colorful, tasty side or light main.
# Ingredient List:
→ 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
# How-To Steps:
01 - Heat olive oil in a large saucepan or deep skillet over medium heat. Add the onion, red and green bell peppers, and celery. Sauté for 5–7 minutes until vegetables are soft and onions are translucent.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the rice and cook, stirring, for 2 minutes until well coated and slightly toasted.
04 - Sprinkle in paprika, thyme, oregano, cayenne, black pepper, and salt. Stir to combine.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, stir in parsley, and garnish with scallions if desired. Serve warm.
# Expert Suggestions:
01 -
- The rice absorbs all those beautiful flavors from the peppers and spices making every forkful taste like Louisiana comfort food.
- It comes together in under an hour but tastes like something that simmered all afternoon.
02 -
- Lifting the lid too early releases steam and makes rice gummy so trust the timer.
- Rinsing rice until water runs clear prevents clumping every single time.
03 -
- Use a heavy-bottomed pot to prevent hot spots that scorch the rice.
- Adjust cayenne gradually since heat intensifies as the dish rests.