Quick Charred Bell Pepper and Black Olive Rice

Name: Quick Charred Bell Pepper and Black Olive Rice
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) short-grain white rice (like arborio or bomba); 1 medium (150 g) red onion, finely diced; 2 medium (350 g) red or yellow bell pepper, cut into ½-inch (1.3 cm) chunks; 3 cloves (9 g) garlic, minced; ¾ cup (110 g) pitted black olives (kalamata or Castelvetrano), halved lengthwise; 3 cups (720 ml) chicken or vegetable broth; 3 tablespoons (45 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1½ tablespoons (22 ml) fresh lemon juice; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional); to taste red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, one-pan Mediterranean rice dish featuring charred bell peppers and briny black olives. Quick to prepare, with deep caramelized flavors from high-heat searing. Perfect as a side dish or light main course, finished with fresh herbs and a touch of lemon.

Prep: 12 min
Cook: 28 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 1¼ cups per person)

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Steps

Before you start

Have broth or water measured and ready
Prep all vegetables before you start cooking—the stovetop moves quickly
Use a large skillet with a lid or have foil ready
Toast the rice in the pan first to enhance its nutty flavor

1
Toast the rice
- Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat.
- Once shimmering, add the rice and stir constantly for 2–3 minutes, until it turns golden and smells fragrant.
- This step develops a deeper, nuttier flavor.
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Ready when: Rice is golden and fragrant
Tip: Stir frequently to prevent any grains from sticking to the pan or burning.
2
Sauté onion and garlic
- Lower heat to medium and add the remaining 2 tablespoons (30 ml) of olive oil.
- Add the diced red onion and cook for 2 minutes, stirring often, until it begins to soften.
- Add the minced garlic and cook for 1 more minute until fragrant.
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Ready when: Onion is translucent at the edges; garlic is aromatic
Tip: Don't let the garlic brown or it will taste bitter. Keep the heat at medium.
3
Char the bell peppers
- Increase heat to medium-high and add the bell pepper chunks directly to the pan.
- Let them sit undisturbed for 2 minutes to develop dark, charred edges.
- Stir, then let them sit another 2 minutes.
- The peppers should be tender-crisp with visible blackened spots.
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Ready when: Peppers have dark caramelized spots and are slightly softened
Tip: Resist the urge to stir constantly. Allow the peppers to make contact with the hot pan to develop color.
4
Add broth and bring to a simmer
- Pour the 3 cups (720 ml) of chicken or vegetable broth into the pan.
- The liquid will bubble up.
- Stir to combine all ingredients, breaking up any clusters.
- Season with ½ teaspoon (2.5 g) of kosher salt and a few grinds of black pepper.
- Bring the mixture to a boil.
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Ready when: Liquid is at a rolling boil
Tip: Start with less salt—the olives will contribute saltiness, and you can adjust at the end.
5
Cover and simmer
- Reduce heat to medium-low.
- Place a lid or cover the skillet tightly with foil.
- Let the rice cook undisturbed for 18–20 minutes, until the liquid is mostly absorbed and the rice is tender but still has a slight bite.
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Ready when: Liquid is absorbed; rice is tender and grains are separate
Tip: Resist the urge to peek or stir during cooking. The covered environment traps steam and cooks the rice evenly.
6
Add olives and finish
- Remove the pan from heat and uncover.
- Stir in the halved black olives, fresh lemon juice (1½ tablespoons / 22 ml), and the chopped fresh parsley if using.
- Season with an additional pinch of salt, black pepper, and red pepper flakes to taste.
- Let the mixture rest, uncovered, for 5 minutes so the flavors meld.
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Ready when: Rice is fluffy, olives are warmed through, fresh herbs are visible
Tip: Add lemon juice off the heat to preserve its bright acidity. Taste and adjust seasoning before serving.

Good to know

Tips

For extra depth, add a small pinch of smoked paprika (¼ teaspoon) when you toast the rice.
If you like the dish spicier, increase red pepper flakes to taste or add a diced red chili alongside the bell peppers.
Freshly squeezed lemon juice makes a noticeable difference—avoid bottled juice if possible.
This dish pairs beautifully with grilled chicken, fish, or roasted vegetables. It also stands alone as a vegetarian main course.

Make ahead

Prepare the vegetables (dice onion, cut peppers, mince garlic) up to 8 hours ahead and store in airtight containers in the refrigerator. Do not toast or cook the rice ahead.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add 2–3 tablespoons of broth or water, cover, and warm gently over medium-low heat for 4–5 minutes, stirring occasionally, until heated through. Do not freeze, as the texture of the rice will become grainy when thawed.

Substitutions

short-grain white rice (like arborio or bomba) → Long-grain white rice (jasmine or basmati). Use the same volume. Long-grain rice will be fluffier and less creamy; reduce cooking time to 16–18 minutes.
pitted black olives (kalamata or Castelvetrano) → Green olives or a mix of green and black. Green olives are less briny and milder. Use the same weight. Reduce additional salt slightly if using a saltier olive variety.
red or yellow bell pepper → One red and one orange bell pepper, or add a poblano for smokiness. Maintain the total weight of peppers. Poblanos cook at the same rate but add a different flavor profile.
chicken or vegetable broth → Vegetable broth or water. Water will yield a milder result. Vegetable broth keeps the dish plant-based while maintaining depth of flavor.