Cheesy Roasted Red Pepper Rice

I adore this dish so much! Rice dishes are nothing to be afraid of in our home, and we are constantly seeking for new ways to flavor and enhance them. Great flavors should be infused into the rice as it is cooking. Yes, you can flavor rice after it has been cooked, but not as abundantly as you may when the rice is being boiled.

I prefer to season the water as much as I can before cooking rice. Let me first take a step back. I never make rice with just plain water; not a chance! I'll at the very least crush a bouillon cube, but even then, I'll still add a few more items to flavor the plain rice as much as I can.

I only use vegetable stock because I serve the majority of my meals to my favorite vegetarians, but you are welcome to use beef or chicken stock for your rice dish.

The oil portion of the meal can be prepared using the same method. Since dairy and eggs are consumed by my vegans, I frequently use butter or olive oil. But if I were cooking this meal for myself, I may think of sautéing the onions in bacon grease. When preparing something as simple as rice, take advantage of each chance to add flavor.

Additionally, use the best ingredients you can locate and/or afford when making simple recipes, which have a very short ingredient list, as I have stated countless times in my prior recipe blogs.

For instance, I used my own freshly roasted red peppers in this recipe. Bell peppers can be roasted just as easily as water can be boiled. Really, no expertise is needed at all. In actuality, all you require is hot oven, peppers, and olive oil. Oh, some patience and time!

Otherwise, choose the peppers that have been marinated in water rather than oil if you're more likely to buy a jar of roasted red peppers at the shop. The oil has an excessive amount of flavor, and in my view, it dominates the overall flavor of the meal. You definitely want the cheese's saltiness and the peppers' smokiness to come through.

Rice with roasted red peppers is really flavorful. In a vegetable broth, roasted red peppers, oregano, and garlic-sauteed onions are blended. The rice is cooked in the sauce until it is absolutely soft with a little salt and pepper. Then, some chopped parsley and crumbled feta are added to the rice. Delicious!

Ingredients

• 1 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup white wine
• 1 cup feta, crumbled
• 1/4 cup parsley, finely chopped, plus more for garnish (optional)
• 4 cups cooked rice, brown, white, or basmati
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup roasted red peppers, finely chopped

Preparation

• To a sauce pan, add the onions, salt, pepper, and olive oil. Cook for about 5 minutes over medium heat, or until the onions are transparent.

• Stir in the garlic after adding it to the onions. for three minutes.

• Add the roasted red peppers and the oregano. Then add the white wine after stirring the onions and garlic. To integrate, stir.

• For about 5 minutes, or until the wine has largely evaporated, simmer the onion and red pepper combination.

• The cooked rice is then added, and it is combined by stirring. Cook the rice for 2 minutes, or until it is well heated.

• Get rid of the heat. Add the parsley and feta. To blend, stir.

• If preferred, top the dish with more feta and parsley.