This one pot rice is a simple, colorful side dish that’s perfect for busy weeknights. It’s quick, nutritious, and packed with flavor!
Why I Love This Recipe
Want to switch up your usual rice routine? This one-pot rice with bell peppers and peas is a total win! It’s kid-approved, packed with simple, fresh ingredients, and comes together with minimal effort.
I love this dish because it’s quick, easy, and full of flavor. The peas add a little sweetness, the peppers bring a crisp bite, and the whole thing cooks up in just one pot—less mess, less stress!
Recipe Ingredients
- 1 red bell pepper - chopped into bite-size pieces
- 1 cup minute rice - uncooked
- 1 Tbsp olive oil
- 1 cup frozen peas
- 2 cups vegetable broth
- 1 tsp italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Kitchen Equipment I Used
How To Make One Pot Rice, Peppers and Peas
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Sauté Bell Pepper
Heat 1 tbsp olive oil in a saucepan over medium-high heat. Add the chopped red bell pepper and sauté for 3-4 minutes until pieces soften.
STEP 2: Add Rice + Spices
Add 1 cup minute rice to the saucepan along with 1 tsp Italian seasoning, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt and ½ tsp black pepper. Stir it with the peppers. Cook for another 1-2 minutes to lightly toast the rice.
STEP 3: Add Broth + Simmer
Pour in 2 cups vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.
STEP 4: Add Peas
Stir in 1 cup frozen peas. Let it sit, covered, for another 3-4 minutes to warm the peas through. Fluff the rice with a fork. Serve and enjoy!
Recipe Tips
- You can swap in other vegetables like carrots, snap peas, mushrooms, asparagus or corn. Soft vegetables will cook faster. Hard vegetables (like carrots) will take longer to cook so chop very small.
- For added flavor: Add a squeeze of fresh lemon juice, or a pinch of red pepper flakes for heat.
How To Store Leftovers
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stove with a splash of water to loosen the rice.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Ingredients
- 1 cup chopped red bell pepper
- 1 cup minute rice
- 1 tbsp olive oil
- 1 cup frozen peas
- 2 cups vegetable broth
- 1 tsp italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the chopped red bell pepper and sauté for 3-4 minutes until pieces soften.
- Add 1 cup minute rice to the saucepan along with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ½ teaspoon black pepper. Stir it with the peppers. Cook for another 1-2 minutes to lightly toast the rice.
- Pour in 2 cups vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.
- Stir in 1 cup frozen peas. Let it sit, covered, for another 3-4 minutes to warm the peas through. Fluff the rice with a fork. Serve and enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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