Spicy Rice Skillet With Bell Peppers and Red Beans

  • Difficulty: Medium
  • 25 minutes
  • 4 servings

In case you want this delicious rice skillet on your table, you’ll need to pan-cook in butter, olive oil, and tomato sauce some bell peppers, celery, and onion. Toss baby corn, red beans, and cooked rice, and spice them heavily. Cooking ingredients together, lets them mingle their flavors, which results in a delicious and warming mixture.

Ingredients Needed for Spicy Rice Skillet With Bell Peppers and Red Beans

For the veggie mixture:

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, chopped
2 medium celery sticks, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
½ medium zucchini, chopped
2 ounces of baby corn, chopped
salt
black pepper
white pepper
1 teaspoon chili flakes
1 teaspoon paprika powder
1 teaspoon garam masala
1 cup tomato sauce

For the rice:

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, minced
2 celery sticks, chopped
1 medium yellow bell pepper, chopped
⅔ cup canned red beans
½ cup sweet corn
1 green chili, sliced
2 teaspoons of red chili powder
salt
3 ounces of feta, cubed
⅔ cup tomato sauce
1 ½ cups of cooked rice
½ cup fresh parsley, chopped
nachos for garnishing
yogurt sauce, store-bought (for garnishing)

How to Cook Spicy Rice Skillet With Bell Peppers and Red Beans

For the veggie mixture:
  1. Start melting the butter in a deeper skillet over low heat. As it melts, add the olive oil, garlic, red onion, celery, and bell peppers. Stir for a few seconds.
  2. Add the zucchini and baby corn and stir them in. Season with salt, black pepper, white pepper, chili flakes, paprika, and garam masala. Stir them in.
  3. Cook and stir for 1 minute. Add the tomato sauce. Cook and stir until it bubbles. Remove from heat and set aside.
For the rice:
  1. Start melting the butter in a skillet over low heat. As it melts, add the olive oil and garlic. Cook and stir until the butter melts.
  2. Add the red onion and celery. Stir them in. Add the pepper, red beans, sweet corn, and chili. Cook and stir for 2 minutes.
  3. Add the red chili powder and feta, season with salt, and stir them in. Add the tomato sauce and stir it in.
  4. Add the cooked rice. Cook and stir for 1 minute. Add the fresh parsley in the process.
  5. Serve the veggie mixture on a bed of rice. Garnish with nachos, yogurt herb sauce, and fresh parsley.

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