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  • Writer's pictureCatherine Walker

Spanish Rice and Peppers Recipe

January 2023


1 yellow onion, chopped

1 shallot, chopped

4 Tbsp olive oil

1 clove garlic, minced

2 red bell peppers, sliced

1 orange bell pepper, sliced

½ pint cherry tomatoes, cut in half

2 cups uncooked long grain white rice

2 teaspoons Pallero seasoning

4 cups water

2 Tbsp parsley, finely chopped




Preheat the oven to 400 degrees. On a sheet pan lined with foil, toss the red/orange peppers and cherry tomatoes with the remaining 2 Tbsp of olive oil and salt + pepper to taste. Roast in the oven until the vegetables are soft and slightly charred (about 20 minutes). Set aside.

In a large pot on the stove sauteé the yellow onion and shallots with 2 tablespoons of the olive oil, on medium heat, until golden brown and translucent. Add the garlic and Pallero seasoning and cook for 2 more minutes. Next, combine the uncooked rice and allow it to toast in the pan for a couple minutes. Add the 4 cups of water and bring to a boil. Once boiled, turn the stove to low and cover with a lid for 10-15 minutes. Set aside.

Serve the rice hot with the peppers and tomatoes on top or on the side. Enjoy!


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