Roasted Bell Pepper and Onion Rice

Name: Roasted Bell Pepper and Onion Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup (200 g) Long-grain white rice (such as jasmine or basmati); 1 Red bell pepper, large, cut into 1-inch (2.5 cm) pieces; 1 Yellow bell pepper, large, cut into 1-inch (2.5 cm) pieces; 1 Yellow onion, large, cut into 1-inch (2.5 cm) wedges; 3 cloves (10 g) Garlic cloves, minced, minced; 3 tablespoons (45 ml) Extra virgin olive oil; 2 tablespoons (30 ml) Extra virgin olive oil; 1¾ cups (420 ml) Chicken or vegetable stock, warm; Kosher salt, to taste; Black pepper, freshly ground, to taste; ½ teaspoon (2½ g) Smoked paprika (pimentón) (optional); 2 tablespoons (8 g) Fresh flat-leaf parsley, chopped, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-style rice dish where bell peppers and onions are roasted until caramelized and sweet, then stirred into fluffy white rice infused with garlic and olive oil. The roasted vegetables add depth and smoky flavor, making this an elegant yet simple side that pairs beautifully with grilled meats or seafood.

Prep: 15 min
Cook: 30 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Have 1¾ cups (420 ml) chicken or vegetable stock ready and warm
Read through the recipe—vegetables roast while rice cooks

1
Roast the vegetablesOven 425°F / 220°C
- Toss the red pepper pieces, yellow pepper pieces, and onion wedges with 3 tablespoons (45 ml) olive oil, salt, and black pepper on a large rimmed baking sheet.
- Spread in a single layer.
- Place in the preheated 425°F (220°C) oven for 20–25 minutes, stirring halfway through.
- The vegetables should be lightly charred at the edges and tender when pierced with a fork.
- Remove from the oven and set aside.
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Ready when: Peppers and onions are tender with light charring on edges
Tip: Stir vegetables halfway to ensure even cooking and browning on all sides
2
Toast and heat the rice
- While vegetables roast, warm 2 tablespoons (30 ml) olive oil in a medium saucepan over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Stir in the rice and toast for 2–3 minutes, stirring often, until the grains become slightly translucent at the edges.
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Ready when: Rice grains appear slightly translucent at the edges and smell fragrant
Tip: Toasting the rice adds nutty flavor and helps prevent mushiness
3
Add stock and bring to a boil
- Pour the warm stock into the saucepan with the rice.
- Stir well.
- Increase heat to medium-high and bring to a boil, stirring occasionally.
- Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer gently.
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Ready when: Liquid is visibly boiling
Tip: Use warm stock to maintain steady cooking temperature
4
Simmer the rice until tender
- Keep the rice covered and simmering over low heat for 15–18 minutes.
- The liquid should be almost completely absorbed and the rice tender but still with a slight bite to it.
- You can check by stirring gently about 2–3 minutes before you think it's done.
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Ready when: Rice is tender, liquid is mostly absorbed, individual grains are separate
Tip: Resist the urge to stir; stirring releases starch and makes rice sticky
5
Fold in roasted vegetables
- Remove the saucepan from heat.
- Gently fold the roasted peppers and onions into the rice using a fork or wooden spoon.
- Stir in the smoked paprika (if using) and taste for seasoning.
- Adjust salt and pepper as needed.
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Ready when: Vegetables are evenly distributed and paprika is blended throughout
Tip: Use a gentle hand when folding in roasted vegetables to avoid breaking them up
6
Rest and serve
- Let the rice rest uncovered for 2–3 minutes.
- Fluff gently with a fork and transfer to a serving dish.
- Garnish with fresh parsley if desired.
- Serve warm alongside grilled meats, seafood, or as part of a Spanish meal.
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Ready when: Rice is fluffy and glistening with oil
Tip: Short resting period lets the rice firm up slightly for better presentation

Good to know

Tips

Cut peppers and onions into uniform 1-inch pieces so they cook evenly and integrate seamlessly into the rice
Toast the rice in oil before adding stock—this adds flavor and prevents the grains from clumping
If you prefer a softer rice texture, add an extra 2–3 tablespoons of stock and cook 2–3 minutes longer
This dish is excellent served at room temperature the next day as a cold rice salad if you drizzle it with a little extra olive oil and lemon juice

Make ahead

Roast the vegetables up to 1 day ahead and store covered in the refrigerator. Reheat gently in a 300°F (150°C) oven for 5 minutes before folding into the rice. The rice itself is best cooked fresh but can be made a few hours ahead and reheated gently with a splash of stock if needed.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of stock or water, stirring occasionally, until warmed through (about 5 minutes). Not recommended for freezing, as rice texture becomes grainy.

Substitutions

Red bell pepper, large → Orange or green bell pepper. Any color works; red and yellow are slightly sweeter when roasted
Long-grain white rice (such as jasmine or basmati) → Short-grain white rice such as Bomba or arborio. These hold more liquid and stay separate; use the same ratio but add 1-2 minutes cooking time
Chicken or vegetable stock, warm → Water or vegetable stock. Water works fine but stock adds more depth; avoid beef stock as it overpowers the vegetables
Smoked paprika (pimentón) → Sweet paprika or regular paprika. Sweet paprika provides color without smoke; use the same amount