Red and Green Christmas Rice with Bell Peppers, Parmesan, and Pine Nuts

(from kylerhea’s recipe box)

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Source: Kalyn's Kitchen

Serves 6 people

Categories: Christmas, December2012, Peppers, Rice


  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 3/4 cup thinly sliced green onions
  • 2 T extra-virgin olive oil (use an olive oil with good flavor)
  • 1 1/4 cup Uncle Ben's Converted Rice
  • 1 tsp. Spike Seasoning (or other all-purpose seasoning of your choice)
  • 1/2 tsp. dried Greek oregano
  • 2 tsp. dried parsley
  • salt and fresh ground black pepper to taste
  • 2 1/2 cups chicken or vegetable stock
  • 3 T freshly grated Parmesan cheese
  • 3 T pine nuts, toasted in dry pan


  1. Preheat oven to 350F/180C. Spray a glass or crockery casserole dish with non-stick spray. (I used my favorite Anchor Hocking 12 Cup Bake-and-Store Glass Casserole Dish, but most any medium-sized dish will work.) While the oven heats, finely chop the green bell pepper and red bell pepper, and thinly slice the green onions.

  2. Heat the olive oil in a large frying pan over medium-high heat; then add the rice and saute until lightly browned, about 3-4 minutes. Add the Spike Seasoning, oregano, and dried parsley and saute 1 minute more. Put the rice and chopped peppers and green onion in the casserole dish, season with salt and fresh ground black pepper to taste, and stir to combine. Deglaze the frying pan with the chicken stock and add the stock to the casserole dish and stir again.

  3. Cook the rice (covered with a lid or foil) about 50-60 minutes, or until rice is done and all the liquid is absorbed. (Cooking time will vary depending on the dish, so I would start to check after 50 minutes.) Remove from oven and let the rice stand for 10 minutes covered, then uncover and stir in the freshly grated Parmesan. Toast the pine nuts over low heat in a dry pan for about 2-3 minutes, or until they barely start to brown. (Watch them carefully; they can go from browned to burned pretty quickly.) Put the rice in a serving dish, sprinkle with pine nuts, and serve.

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