Christmas Rice Recipe
If there is any rice side dish you want on your holiday table, it has to be this Christmas rice. This rice is effortless and fast to prepare, making it a delightful addition to any weeknight or holiday dinner.
Ingredients
- 2 cups uncooked rice i used golden sella basmati rice
- 3 large Bell peppers green and red bell peppers
- ½ cup onion
- 2 large garlic cloves
- 1 Tablespoon bouillon powder reserve about ½ teaspoon
- ½ Tablespoon Italian seasoning
- Red pepper flakes to taste
- 3 Tablespoon unsalted butter
- ½ teaspoon mixed spice optional pumpkin pie spice
- 1 Tablespoon vegetable oil
- Salt and pepper to taste
Instructions
Stove top instructions
- Prep: Dice 2 green bell peppers and 1 red bell pepper, slice the onions and roughly the garlic then set aside. Wash the rice until the water is clear.
- Cook the Rice: Heat vegetable oil in a large pot over medium heat, add the onions and garlic, and cook until softened. Add the washed rice, stirring regularly for about 1 minute or two to avoid burning. Add bullion powder, Italian seasoning, mixed spice (if using), salt, and red pepper flakes, to the rice. Pour water into the rice and stir all to combine.
- Let it come to a boil, reduce the heat and let it simmer for about 10-15 minutes or until all the water is absorbed and the rice is fully cooked and fluffy.
- Stir fry: Place a saute pan on medium-high heat, add butter and melt. Add the diced bell peppers, chicken bouillon powder, salt, and pepper to taste. Stir fry the bell peppers until they are al dente. Add the cooked rice to the stir-fried peppers, stir all to combine, take it off the heat and serve hot.
Instant pot instructions
- Turn on the instant pot and select the saute button on normal heat. Saute the onions and garlic in vegetable oil until soft. Turn off the saute button.
- Add washed rice to the sauteed aromatics and stir to combine (this will also help cool the pot slightly). Add chicken bouillon powder, Italian seasoning, mixed spice (if using), salt, and red pepper flakes, to the rice. Pour 3 cups of water into the rice and stir all to combine deglazing the bottom of the pot at the same time.
- Securely cover the instant pot turning the valve to the seal position.
- Select manual or pressure cook and cook on high pressure for 6 minutes. When the cooking cycle is completed allow the pot to come to natural pressure for 5 minutes then carefully do a quick release.
- Remove the lid and fluff the rice with a fork. Transfer the rice to a large bowl and proceed to sir fry the bell peppers
- Turn on the saute button, when it is hot, add butter and melt. Add diced bell peppers salt and bouillon powder and stir to combine. Stir fry the peppers until aldente, add the cooked rice, and stir to combine. Serve as a side with other protein of choice and enjoy!
Nutrition
Calories: 225kcalCarbohydrates: 41gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 168mgPotassium: 173mgFiber: 2gSugar: 2gVitamin A: 1534IUVitamin C: 58mgCalcium: 26mgIron: 1mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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