Taco Brown Rice and Roasted Peppers

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Tender Brown Rice and Roasted Bell Peppers Smothered in Taco Flavorings! This meatless Side Dish is always a Favorite, it’s even Delicious as a Meal!

We love Brown Rice and are always experimenting with different ingredients! This Side Dish is Full of Taco Seasonings like Cumin, Chili Pepper and Garlic that marinate in to the Brown Rice as it Simmers. The process for the Vegetables is where even more flavor comes in, By Roasting them in the Oven. We are not huge fans of Mushy Vegetables in our Rice, so this method is the Perfect Combination! 

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Prep Time: 15 Minutes
Stove Top Temperature for Brown Rice: Low/Med (our stove top is 2.8)
Brown Rice Cooking Time: 45 – 55 Minutes
Oven Temperature for Roasting Peppers: 375 Degrees Fahrenheit
Roasting Peppers Time: 40 Minutes
Serves 4 – 6
Brown Rice Cooked with Taco Spices - Dining in with Danielle

Taco Brown Rice and Roasted Peppers Ingredients:

2 Cups Brown Rice
5 Cups Water
5 Teaspoons Chicken Bullion (We use Better Than Bullion)
3 Tablespoons Fresh Minced Garlic (About 3 Cloves)
3 Teaspoons Ground Cumin
1 Teaspoon Chili Pepper
2 Green Peppers (Bell Peppers)
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Black Pepper 

TIP: If you are using canned Chicken Bullion, then replace all the Water in this Recipe with Bullion!

Taco Brown Rice and Roasted Peppers Instructions:

1. First step, is to prepare the Taco Brown Rice. In a Stove Top Pan with a Lid, add Brown Rice, Water, Chicken Bullion, Fresh Minced Garlic, Ground Cumin and Chili Pepper. Mix up the pan of Ingredients thoroughly. Bring the Liquid to a Boil, then turn down the Stove Top Temperature to Low/Medium, Put the Lid on the pan and Cook for 45 – 55 Minutes.
How to cook Taco Brown Rice - Dining in with Danielle

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2. While the Taco Brown Rice is Cooking, this is a good time to Prepare the Peppers. We like to cut the Peppers up in to Big Chunks. Then on a Baking Sheet, use either Parchment paper or a Nonstick Baking Sheet, put all the Pepper Chunks on the Pan, add Extra Virgin Olive Oil and Black Pepper.
Turn the Oven on 375 Degrees F, Bake the Peppers for 40 Minutes. 
Peppers ready to be Roasted for Taco Brown Rice and Roasted Peppers - Dining in with Danielle

3. After the Taco Brown Rice and Roasted Peppers are done cooking, let them sit for about 10 Minutes. This allows the Brown Rice to cool so it doesn’t stick to the pan and the rice gets a little softer. Then simply add the Roasted Peppers to the Pan of Taco Brown Rice. Mix up and then Serve!
Vegetarian Brown Rice - Dining in with Danielle

Taco Brown Rice And Roasted Peppers

Prep Time: 15 Minutes
Stove Top Temperature for Brown Rice: Low/Med (our stove top is 2.8)
Brown Rice Cooking Time: 45 – 55 Minutes
Oven Temperature for Roasting Peppers: 375 Degrees Fahrenheit
Roasting Peppers Time: 40 Minutes
Serves 4 – 6

Subscribe For Latest Recipes!

If you need more Ideas of TexMex flavored Dishes, make sure to check out all our TexMex Recipes!

Taco Brown Rice and Roasted Peppers Ingredients:

2 Cups Brown Rice
5 Cups Water
5 Teaspoons Chicken Bullion (We use Better Than Bullion)
3 Tablespoons Fresh Minced Garlic (About 3 Cloves)
3 Teaspoons Ground Cumin
1 Teaspoon Chili Pepper
2 Green Peppers (Bell Peppers)
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Black Pepper 

TIP: If you are using canned Chicken Bullion, then replace all the Water in this Recipe with Bullion!

Taco Brown Rice and Roasted Peppers Instructions:

1. First step, is to prepare the Taco Brown Rice. In a Stove Top Pan with a Lid, add Brown Rice, Water, Chicken Bullion, Fresh Minced Garlic, Ground Cumin and Chili Pepper. Mix up the pan of Ingredients thoroughly. Bring the Liquid to a Boil, then turn down the Stove Top Temperature to Low/Medium, Put the Lid on the pan and Cook for 45 – 55 Minutes.

2. While the Taco Brown Rice is Cooking, this is a good time to Prepare the Peppers. We like to cut the Peppers up in to Big Chunks. Then on a Baking Sheet, use either Parchment paper or a Nonstick Baking Sheet, put all the Pepper Chunks on the Pan, add Extra Virgin Olive Oil and Black Pepper.
Turn the Oven on 375 Degrees F, Bake the Peppers for 40 Minutes. 

3. After the Taco Brown Rice and Roasted Peppers are done cooking, let them sit for about 10 Minutes. This allows the Brown Rice to cool so it doesn’t stick to the pan and the rice gets a little softer. Then simply add the Roasted Peppers to the Pan of Taco Brown Rice. Mix up and then Serve!

Dining in with Danielle for more recipes!

Photos and video By my love Chris Redding

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