Colourful Capsicum Rice

    Recipe Picture:Colourful Capsicum Rice
    1

    Colourful Capsicum Rice

    (42)
    30min


    39 people made this

    This is a great fast meal or an attractive side dish. The colours of the capsicums and spinach are delightful.

    Ingredients
    Serves: 8 

    • 2 cups uncooked instant rice
    • 2 cups (500ml) water
    • 1 tablespoon vegetable oil
    • 1 cup orange capsicum, finely chopped
    • 1 cup red capsicum, finely chopped
    • 1 cup yellow capsicum, finely chopped
    • 3 tablespoons chopped sweet onion
    • 2 cups torn baby spinach leaves
    • 1 teaspoon garlic salt
    • 1 tablespoon seasoned salt
    • 1 cup (250ml) vinaigrette salad dressing to taste
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    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 capsicum, red capsicum, yellow capsicum, 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 and Ratings
    Global Ratings:
    (42)

    Reviews in English (34)

    by
    52

    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.  -  21 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    37

    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!  -  22 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    27

    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!  -  27 Oct 2009  (Review from Allrecipes USA and Canada)

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