Creole Rice Pilaf Peppers (Print Version)

Flavorful Creole pilaf with bell peppers and aromatic spices, ideal as a side or light main.

# What You Need:

→ 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 (optional)

# Preparation Steps:

01 - Warm olive oil in a large saucepan or deep skillet over medium heat.
02 - Add onion, red and green bell peppers, and celery. Sauté 5–7 minutes until vegetables soften and onions turn translucent.
03 - Stir in minced garlic and cook 1 minute until fragrant.
04 - Add rice and stir constantly for 2 minutes until grains are well coated and lightly toasted.
05 - Sprinkle in smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Stir thoroughly to distribute spices evenly.
06 - Pour in vegetable broth and bring to a rolling boil.
07 - Reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat and let stand covered for 5 minutes to complete cooking.
09 - Fluff rice with a fork, fold in fresh parsley, and garnish with scallions if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables get so sweet and tender they almost melt into the rice
  • That perfect balance of smoky heat and gentle herb flavors
  • It comes together faster than takeout but tastes like you spent all day cooking
02 -
  • Resist the urge to lift the lid while simmering or you will lose essential steam
  • The resting step is not optional and makes the difference between fluffy and gummy rice
03 -
  • Rinse your rice until the water runs clear for the fluffiest results
  • Let your pan get hot before adding oil to prevent sticking

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