Sunny Pepper Parmesan Rice with Spinach recipe

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Ingredients

2 cups uncooked instant rice
2 cups water
1 tablespoon vegetable oil
1 large orange bell pepper, finely chopped
1 cup red bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 tablespoons chopped sweet onion
2 cups torn baby spinach leaves
1 teaspoon garlic salt
1 tablespoon seasoned salt
vinaigrette salad dressing to taste
½ cup grated Parmesan cheese

Nutrition Info

224.9 calories
carbohydrate: 30.1 g
cholesterol: 5.5 mg
fat: 9.4 g
fiber: 1.5 g
protein: 5.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 942.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rice and water in a pot, and bring to a boil. Let sit five minutes. Fluff with a fork.

  2. Heat the oil in a wok over medium heat. Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

Recipe Yield

8 servings

Recipe Note

This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan.

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