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Green Pepper Rice

Say "goodbye" to boring rice on taco night and "hello!" to your new jazzed-up and delicious favorite!

This Green Pepper Rice is as advertised: roasted Poblano and Anaheim peppers, cilantro and lime juice not only bring the green but bring loads of flavor! Add a little salt + pepper and paprika for color and you have yourself a "wow-worthy" side dish to impress your friends and family!



Green Pepper Rice

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6


1 cup uncooked Jasmine Rice

2 Anaheim Peppers, roasted + skin and seeds removed

1 Poblano Pepper, roasted + skin and seeds removed

1 Tbsp fresh cilantro, finely minced

1 lime, juiced

1 tsp paprika

salt + pepper

Extra Virgin Olive Oil


  1. Preheat oven to 425 degrees.

  2. Place peppers on baking sheet and rub each one with olive oil ensuring that they are coated on all sides.

  3. Place baking sheet with peppers in oven and cook until they are charred and blistered, about 15 minutes

  4. Remove from oven and place an aluminum foil tent over the peppers to help them steam so that the skins will come off more easily.

  5. Bring a small pot of water to boil and cook the rice per the instructions on the packaging.

  6. While the rice is cooking, remove the skin and seeds from the peppers. Dice peppers into small pieces. Add to a medium-sized bowl.

  7. Add minced cilantro to bowl.

  8. When rice is done cooking and steaming, add to bowl with peppers and cilantro. Add lime juice and paprika and stir until combined. Taste the rice and add salt + pepper to your liking.

  9. Serve and enjoy!


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