• Olive Oil
  • Onion
  • Garlic
  • Butter
  • Rice
  • Olive Oil

Red Pepper Rice


  • Cooking Time:

  • Prep Time:

  • About:


  • 2 Servings:

  • For the Pepper Pan:
  • .5 tsp Olive Oil
  • .25 tsp Cumin (powder)
  • .125 tsp Red Pepper Flakes
  • .125 tsp Star Anise (powder)
  • .5 whole Bay Leaf
  • .25 whole Onion
  • .125 tsp Paprika (powder)
  • 2 cloves Garlic
  • .25 tsp Ginger (powder)
  • .125 tsp Pepper
  • .25 whole Red Bell Pepper
  • For the Toasted Almond Pan:
  • 2 tbsp Almonds (sliced)
  • 4 g Butter
  • For the Rice pot:
  • 92 g Rice (Basmati) (1/2 cup)
  • .5 tsp Olive Oil
  • 250 ml Broth
  • .25 tsp Salt
  1. Directions:

  2. Mince garlic and finely chop onion and red pepper.
  3. You will need three small pots: use a pot to toast the almonds, use a pot for the peppers and use the third pot to cook the rice.
  4. Put in the first pot .5 tablespoons butter. At low heat, melt the butter and then add the almonds. Roast the almonds until lightly browned.
  5. To prepare the pepper pan: add oil, cumin, chilli, dried (preferably paprika flakes), star anise, bay leaf, chopped onion, paprika, garlic, ginger, and pepper in a pan. Cook over medium heat for one minute. Add the peppers and cook for another 3 minutes.
  6. To make the rice: Rice, oil, broth, salt and chili pan. Put ingredients in a saucepan and bring to a boil. Reduce heat, cover and cook for about 10-15 minutes over medium heat until the rice is tender.
  7. Add the roasted almonds to the cooked rice in the pot and mix well. Remove bay leaf.