Spanish Rice and Peppers Recipe
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!