Ingredients
4
4 servings
- •2 cups water
- •1 cup long-grain rice
- •1 tablespoon olive oil
- •1 small sweet onion, finely chopped
- •3 cloves garlic, minced
- •1 small green bell pepper, chopped
- •1 small red bell pepper, chopped
- •1 teaspoon dried basil
- •1 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
- •1 tiny pinch salt
- •1 splash dry white wine
- •1 tablespoon grated Parmesan cheese
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onion in hot oil until soft, about 3 minutes. Stir in garlic and continue cooking until onion is translucent, 2 to 3 minutes more. Add bell peppers; cook, stirring occasionally, until peppers are tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into the skillet and reduce heat to medium-low. Simmer until liquid is reduced, about 5 minutes. Stir in cooked rice until well combined with vegetables. Top with Parmesan cheese to serve.
Nutritional Facts
Per 4 servings
- Calories: 238
- Carbohydrate: 42g
- Fat: 4g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
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