This chicken rice recipe with peppers is a quick, colorful, nutritious and easy meal to make. It’s perfect to serve in any occasion! Your kids will love this recipe! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR CHICKEN RICE WITH PEPPERS
Here you'll find all the ingredients needed to make this recipe:
- Chicken
- Red pepper
- Green pepper
- Tomato
- Sweet red pepper paste
- Garlic
- Nutmeg
- Pepper
- Onion
- Olive oil
- Rice
- Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHICKEN RICE WITH PEPPERS
Step 1: In a large saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté over low heat until the onion start to turn slightly golden. Add the chicken pieces together with the peppers cut into strips and the peeled tomatoes cut into small chunks. Season with salt, pepper, nutmeg and sweet red pepper paste. Stir and cook over low heat for about 30 to 35 minutes.
Step 2: Add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 minutes.
Step 3: Turn off the heat and serve.
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Chicken rice with peppers
This chicken rice recipe with peppers is a quick, colorful, nutritious and easy meal to make. It’s perfect to serve in any occasion! Your kids will love this recipe! Bon appetit!!!
4.07 from 14 reviews
- 1.2 kg (2 2/3 pounds) chicken cut into small pieces
- 1/2 red pepper
- 1/2 green pepper
- 1 medium ripe tomato
- 1 tablespoon sweet red pepper paste
- 4 cloves of garlic
- Nutmeg (to taste)
- Pepper (to taste)
- 1 large onion
- 50 ml (1/4 cup) olive oil
- 250 grams (1 1/4 cups) rice
- Salt (to taste)
- In a large saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté over low heat until the onion start to turn slightly golden, stirring occasionally. Add the chicken pieces together with the peppers cut into strips and the peeled tomatoes cut into small chunks. Season with salt, pepper, nutmeg and sweet red pepper paste. Stir and cook over low heat for about 30 to 35 minutes, stirring occasionally.
- Add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 minutes.
- Turn off the heat and serve.
