Sunny Pepper Parmesan Rice with Spinach

24 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“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.” - by krdahmer

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
225 cal
11%

Fat
9.4 g
15%

Carbs
30.1 g
10%

Based on a 2,000 calorie diet

Reviews (24)

Rate This Recipe

Charlee

Feb. 22, 2010

"Being a vegetarian, I'm always looking for new ideas and I really enjoyed this rice dish. The only changes I made were to use brown rice, frozen spinach and balsamic vinaigrette dressing. The next t..." See moreime I make it, I'm going to add a can of black beans and use it as a main dish."

SunnyByrd

Feb. 23, 2008

"This was really good. I used a blend of long-grain and brown rice and added mushrooms. I also used frozen spinach, which I thoroughly drained and sauteed for a few minutes on it's own (this step may b..." See moree what the previous reviewer was missing - you sometimes have to cook frozen spinach a little more to get the "freezery" taste out of it). I served this on a platter and put the cheese down the middle of the dish (my kids can be picky about parm). All in in all, it was really good - I recommend using different rices for texture and flavor. Thanks for the recipe!"

:: mrs. spear ::

Oct. 29, 2009

"This is amazing. I used Minnesota wild rice (60 min. instead of instant), and mixed balsamic and white wine vinegar wit a little lemon juice for the dressing. For season salt I used Mrs. Dash. The ..." See moreflavors complement one another beautifully. We'll be having this regularly, and I'll double the recipe next time! "

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