Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 Hungarian wax peppers, seeded and chopped
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, bring the water to a boil over high heat.
3. Add the rice and stir well.
4. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the water has been absorbed.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
7. Add the chopped Hungarian wax peppers, paprika, salt, and black pepper to the skillet and sauté for 5-7 minutes or until the peppers are tender.
8. Add the cooked rice to the skillet and stir well to combine.
9. Cook for an additional 2-3 minutes or until the rice is heated through.
10. Remove from heat and stir in the chopped parsley.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 34g
Protein: 4g
Sodium: 300mg
Fiber: 2g
Substitutions for ingredients:
- Long-grain white rice can be substituted with brown rice or basmati rice.
- Hungarian wax peppers can be substituted with banana peppers or jalapeño peppers.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add cooked chicken or shrimp to the pilaf for a protein boost.
- Use vegetable broth instead of water for a richer flavor.
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a fine mesh strainer to rinse the rice.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
- Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pilaf in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the pilaf in a colorful bowl or on a decorative plate.
- Garnish with additional chopped parsley or a sprinkle of paprika.
Garnishes:
- Chopped parsley
- Paprika
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Salad
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the rice is too dry, add a little more water or broth and cook for an additional 2-3 minutes.
- If the rice is too wet, remove the lid and cook for an additional 2-3 minutes or until the excess liquid has evaporated.
Food safety advice:
- Wash your hands before handling any ingredients.
- Use separate cutting boards for meat and vegetables.
- Cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Rice pilaf originated in the Middle East and has been enjoyed for centuries.
Flavor profiles:
- This dish has a mild and slightly sweet flavor from the Hungarian wax peppers, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the pilaf as a side dish or as a main course with a protein source.
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