Sunny Pepper Parmesan Rice with Spinach

Sunny Pepper Parmesan Rice with Spinach

26 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
krdahmer
Recipe by  krdahmer

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (26)

Rate This Recipe
Charlee
51

Charlee

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 time I make it, I'm going to add a can of black beans and use it as a main dish.

SunnyByrd
36

SunnyByrd

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 be 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 ::
27

:: mrs. spear ::

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 flavors complement one another beautifully. We'll be having this regularly, and I'll double the recipe next time!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

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