Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce.
That being said, I loved mopping the sauce from peppers, onion, and tomatoes. That was my personal summer favorite dish. I got to mention, just like both of my boys, I was not a big fan of cooked, chunky veggies when I was a kid. Even now I won’t eat it, but dipping a piece of bread in this dish was most certainly always loved.
Also, this dish is loved at The Balkan Peninsula, located in southeastern Europe. Peppers, onion, and tomatoes in tomato sauce would be called Satars (Sa-ta-rash), mix the rice in and most likely you will find it under the name đuveč (juw-vech).
Some people even add ground meat in the mixture, but I like it just the way it is. Although adding sauteed ground beef is absolutely amazing as well. It would taste like a deconstructed stuffed pepper.
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Now, I used yellow rice just because I love the flavor, however, you can use any rice that you have on hand. There is no right or wrong here. Use what you like, or have in your fridge or pantry.
If you do not like yellow pepper use orange or use just one kind. Ideally, you want to use at least two kinds of peppers; for the festive color but also for the taste, but you do not have to.
This is summer comfort food to me, but you can use frozen onion and peppers as well as, and cook this easy and tasty side dish all year round.
Just to lay this out there that frozen produce is just as good as fresh. Perhaps even better unless you are buying organic and locally grown.
I had some backlash for using frozen peas in my recipes so I just want to clarify some things. Frozen fruits and veggies are picked at their peak, but if you buy, for example, Georgia peach in California, that peach won’t be fresh for sure.
Lastly, you can freeze your own produce and use it later. I do that most of the time, especially if I pick blueberries or but peppers from our local farmer. Nonetheless, sometimes it is just convenient to get it from the store when we need it.
If you try Yellow Rice with Peppers and Tomato Sauce recipe or any other recipe from my blog, please tag me. @sandraseasycooking #sandraseasycooking
Yellow Rice with Peppers and Tomato Sauce
Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. Easy, simple and delicious recipe!
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, medium size, sliced (6 oz/178g)
- 3 Bell peppers, red, green, yellow (10oz-12oz/250g-300g, each)
- 1 ripe Tomato, diced (10 oz/280g)
- 15 oz can Tomato Sauce (425g), preferably unsalted
- Salt and Ground black paper to taste
- Herbs such as dried parsley, oregano, etc.
- 1 pack Yellow rice (5oz/ 142g)
- Fresh parsley or garnish, or dried
Instructions
- Prep rice first by following the direction on the back; add water and oil to gently start rolling or boiling, then add rice and stir well. Turn the heat to simmer or low and let it cook until tender. I do not wait full 20 minutes, I take it off after 15 minutes, mix well, cover with a fitted lid and allow my rice to steam.
- Sauté onion in oil for a minute or two at the medium-HIGH heat. Meanwhile, dice peppers and tomato.
- Add diced or sliced peppers first, mix and allow it to cook for 5 minutes then add diced tomato; stir well and season with a pinch of salt and ground black pepper as well as a good pinch of dried herbs, let t cook for about 10 to 12 minutes or until everything starts getting softer and cooked through.
- Pour in tomato sauce, stir, cover with the lid and turn the heat down to medium-LOW. Allow the flavors to marry for 5 minutes. Just stir when needed so it does not burn.
- After 5 minutes add in prepared rice, stir well to coat it. Cook for an additional 2 to 3 minutes just to complete this dish.
- Taste to see if you need to add more salt or pepper. Some people like crushed red peppers. Garnish with some dried herbs or freshly chopped parsley.
Notes
You may keep it in the fridge for 3 days for the best taste just make sure to heat it before eating.
You may use any peppers; red, green, yellow, orange. Preferably it is the best to use a couple of different peppers for the best color and taste, but you can use two or even one-color of the pepper.
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