red pepper (capsicum) butter rice

The recipe I am sharing today is very simple.

But delicious.

It is a great alternative to plain rice. And if you are throwing a dinner party, it is a fabulous side dish.

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It is versatile too. You can replace the red peppers with peas, or corn, or mushrooms, or a mixture of vegetables. If you like, you can also leave out the vegetables but I really like this with red peppers. 

I almost always use only red peppers. Red peppers = peppers that have ripen so they are sweeter. Green peppers have not ripen. I don’t like them very much.

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Another thing to note is that you can use either salted or unsalted butter for this recipe. I used unsalted butter because I bake a lot and I usually buy loads of unsalted butter for baking. I added some salt to the rice but if you are using salted butter, then omit the salt.

Here are the instructions on how to cook this easy-peasy side dish!

Add the butter into a non-stick skillet. Over medium heat, melt the butter.

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Add the diced onions. Saute for about 30 seconds to soften.

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Add the diced red pepper and saute another 30 seconds.

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Add the rice and stir to coat the rice with the butter.

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Transfer this into the bowl of a rice cooker. Level the rice with a spatula.

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Add the water.

NOTE: The ratio of rice to water is normally 1:1. However, because the onion and red pepper contain water, you have to take out 2-3 tablespoons of water. This means for 1 cup of rice, you add 1 cup of water minus 2-3 tablespoons of water. 

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Cook the rice using the rice cooker. When the rice is cooked, check to see if it is soft enough. If it is not cooked through, add 1 tablespoon of water and cook again. Repeat this until the rice is cooked to your liking. Remember – you can add but you can’t take away once it is added!

Garnish with chopped fresh coriander or Italian flat-leaf parsley.

Serve the rice, hot. Maybe with some Pan-Fried Brown Butter Honey Garlic Salmon

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Enjoy!

Red Pepper Butter Rice
Serves 4
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Ingredients
  1. 2 cups long-grain rice, rinsed and drained - I used Jasmine rice
  2. 2 cups water (See notes)
  3. 1 large red pepper, de-seeded and diced
  4. 1/2 onion, diced
  5. 50g butter (See notes)
For the garnish (optional)
  1. Fresh coriander
  2. Italian flat-leaf parsley
Instructions
  1. Add the butter into a non-stick skillet. Over medium heat, melt the butter.
  2. Add the diced onions. Saute for about 30 seconds to soften.
  3. Add the diced red pepper and saute another 30 seconds.
  4. Add the rice and stir to coat the rice with the butter.
  5. Transfer this into the bowl of a rice cooker. Level the rice with a spatula.
  6. Add the water.
  7. Cook the rice using the rice cooker. When the rice is cooked, check to see if it is soft enough. If it is not cooked through, add 1 tablespoon of water and cook again. Repeat this until the rice is cooked to your liking.
  8. Garnish with chopped fresh coriander or Italian flat-leaf parsley.
  9. Serve the rice, hot.
Notes
  1. If using unsalted butter, add 1/2 teaspoon salt to the rice before cooking. If using salted butter, omit the salt. If you like your rice to be very buttery, add 10-20g more butter.
  2. The ratio of rice to water is normally 1:1. However, because the onion and red peppers contain water, you have to take out 2-3 tablespoons of water. This means for 1 cup of rice, you add 1 cup of water minus 2-3 tablespoons of water.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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