Here’s an easy recipe that I have stolen and adapted from the Dominican Republic. Rainbow rice is a colorful dish made of rice, corn niblets, and bell peppers. The peppers are diced into small pieces, to resemble green, red and yellow confetti.
Here I have adapted the recipe a bit, by substituting green bell peppers with sweet peas. I also have used three types of rice – white, brown, and wild rice. Finally, I added sliced bamboo shooters to give some crunchiness, and a dash of paprika to decorate.
The result is a tasty and quick dish that you can easily bring to work for an office lunch.
- 1 tablespoon olive oil
- 1/3 cup white rice
- 1/3 cup brown rice
- 1/4 cup wild rice
- 1 yellow bell pepper
- 1 red bell pepper
- 1 small scallion
- 1/4 cup sweet peas
- 1 teaspoon vegetable powder
- A handful of fresh parsley
- A dash of paprika
- A dash of black pepper
Rinse and dice the bell peppers into small square pieces and thinly slice the scallion. Transfer to a large skillet with a tablespoon of olive oil and heat to high. Cook for 5 minutes to soften them. Add the sweet peas and season with pepper. Stir well.
Add the three types of rice, stir well and let toast for a few minutes, until the grains are translucent. Turn the heat to medium and cover with water. Add a teaspoon of vegetable powder and the bamboo shooters. Let cook until the rice is soft and the water is completely absorbed.
Stir in the fresh parsley and serve with a dash of paprika on top. Enjoy!