Go Back

Mediterranean Sun-Dried Tomato Rice Pilaf

A fragrant and colorful rice dish bursting with the umami of sun-dried tomatoes, the sweetness of roasted peppers, and a kick of red chili flakes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Grains & Aromatics
  • 1.5 cups Basmati or Jasmine rice rinsed
  • 3 cups Vegetable broth low sodium
  • 2 tbsp Olive oil use oil from tomato jar for extra flavor
  • 3 cloves Garlic minced
The Mix-ins & Seasoning
  • 0.5 cup Sun-dried tomatoes chopped
  • 0.5 cup Yellow bell pepper diced
  • 0.25 cup Fresh parsley chopped
  • 1 tsp Red chili flakes adjust to taste
  • 0.5 tsp Salt and pepper to taste

Equipment

  • Large saucepan with lid
  • Chef's knife
  • Wooden Spoon
  • Fine-mesh strainer

Method
 

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. In a large saucepan, heat olive oil over medium heat. Sauté the garlic and diced yellow peppers for 2-3 minutes until fragrant.
  3. Add the rinsed rice to the pan and toast for 1-2 minutes, stirring constantly to coat the grains in oil.
  4. Stir in the sun-dried tomatoes, red chili flakes, and vegetable broth.
  5. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  6. Remove from heat and let the rice sit, covered, for 5 minutes to steam.
  7. Fluff the rice with a fork and stir in the fresh chopped parsley.
  8. Taste and add salt or pepper if needed. Serve warm.

Notes

To make it a full meal, top with grilled chicken, chickpeas, or crumbled feta cheese.