Roasted Bell Pepper Rice

Name: Roasted Bell Pepper Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups (480 ml) roasted red bell peppers, homemade or jarred, drained if jarred, cut into 1/2-inch (1.3 cm) strips; 3 tablespoons (45 ml) extra-virgin olive oil; 1½ cups (300 g) short-grain Spanish rice (bomba or paella rice); 4 cloves (20 g) garlic cloves, minced; ½ whole (100 g) medium yellow onion, finely diced; 3 cups (720 ml) vegetable or chicken broth, warm; ¾ teaspoon (3 g) smoked paprika; to taste sea salt; to taste fresh-ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-style pilaf where roasted bell peppers infuse the rice with smoky depth and natural sweetness. This stovetop rice dish celebrates the pepper's charred flavor—ideal alongside grilled meats, fish, or as a base for vegetable stews.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 3.5 cups cooked rice)

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Steps

Before you start

Roast the peppers ahead if time permits (up to 2 days prior, stored in the fridge).
Measure out your broth or water and have it ready near the stove.
Use short-grain Spanish rice (bomba or paella rice) if available for better texture and liquid absorption.

1
Toast the rice
- Heat the olive oil in a large 12-inch (30 cm) skillet over medium heat.
- Once shimmering (about 1 minute), add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened and pale golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the short-grain rice and toast, stirring constantly, for 2–3 minutes until the grains appear dry and slightly translucent at the edges.
- This step prevents the rice from becoming mushy.
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Ready when: Rice grains are dry-looking and slightly translucent at the edges
Tip: Do not skip toasting—it develops nutty flavor and helps rice grains stay separate.
2
Add paprika and broth
- Sprinkle the smoked paprika over the toasted rice and stir for 10 seconds.
- Pour in the warm broth and stir once to combine.
- Increase the heat to medium-high and bring to a boil, stirring occasionally (about 2–3 minutes).
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Ready when: Liquid reaches a rolling boil
Tip: Warm broth helps the rice cook evenly; cold broth can create uneven cooking.
3
Add peppers and simmer
- Fold in the roasted red pepper strips gently.
- Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid.
- Simmer undisturbed for 18–20 minutes.
- The rice is done when it has absorbed nearly all the liquid and the grains are tender but still hold their shape.
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Ready when: Rice is tender, liquid is mostly absorbed, a few grains of liquid may remain at the bottom
Tip: Resist lifting the lid during cooking—steam escaping extends cooking time.
4
Rest and fluff
- Remove the skillet from heat and let it rest, covered, for 5 minutes.
- This allows any remaining moisture to be absorbed evenly.
- Uncover and fluff the rice gently with a wooden spoon or rice paddle, breaking up any clumps.
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Ready when: Rice fluffs easily without clumping
Tip: Resting prevents over-moist rice and allows flavors to set.
5
Season and serve
- Taste the rice and season with sea salt and fresh-ground black pepper to your preference.
- If using fresh parsley, stir it in just before serving for a bright, herbal finish.
- Serve warm.
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Tip: Add parsley at the last moment to keep it vibrant green and fresh.

Good to know

Tips

For a richer dish, swap half the broth for Spanish dry white wine (such as Albariño), added in step 2, then top up with broth for a total of 3 cups liquid.
Toasting the rice is essential: it seals the starch and prevents the grains from sticking together or turning to mush.
If your rice still has liquid after 18 minutes, leave the lid off for 1–2 minutes to allow excess moisture to evaporate.
Serve this pilaf alongside grilled chicken, chorizo-studded stews, or sautéed seafood for an authentic Spanish meal.

Make ahead

Roast the bell peppers up to 2 days ahead and store in an airtight container in the fridge. The finished rice keeps for up to 3 days and reheats gently on the stovetop with a splash of broth or water.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months. To reheat, add 2–3 tablespoons broth per cup of rice, cover, and warm over medium-low heat on the stovetop for 5–7 minutes, or microwave in a covered dish with a splash of broth for 2–3 minutes.

Substitutions

short-grain Spanish rice (bomba or paella rice) → Arborio or carnaroli rice (Italian short-grain varieties). These will absorb the broth similarly and keep a creamy texture without becoming mushy.
roasted red bell peppers, homemade or jarred → Fresh red bell peppers, halved, seeded, and roasted at 450°F (232°C) for 25–30 minutes until charred, then peeled and cut into strips. Homemade roasting intensifies the smoky flavor; allow extra time in your prep schedule.
vegetable or chicken broth → Water or a mixture of water and reserved pepper roasting liquid (if roasting fresh peppers). Water will produce a milder flavor; pepper liquid adds extra depth.
smoked paprika → Sweet paprika or a pinch of cayenne pepper. Sweet paprika is milder; cayenne adds heat without smokiness. Use half the amount of cayenne.