Add a burst of flavour to your meal with this Red Pepper and Coriander Rice. Soft, savoury rice is gently infused with garlic and onion, sautéed in olive oil, and simmered in vegetable stock for extra depth. The sweetness of red bell peppers finished with fresh coriander, it's a simple, flavourful dish that's sure to impress.
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Calories in Red Pepper and Coriander Rice
This Red Pepper and Coriander Rice serves 4 and and is 225 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Needed
to make this rice you will need the following ingredients:
Olive Oil: Used to sauté the garlic and onion, olive oil adds a mild richness that complements the red bell pepper and coriander.
Onion: Softened in olive oil, onion adds a mild sweetness and deepens the flavour base.
Garlic: Crushed garlic gives a strong, aromatic flavour, infusing the dish with a savoury kick.
Red Bell Pepper: The red bell pepper adds colour and a natural sweetness, balancing the savoury notes.
Long Grain Rice: I use simple long grain rice for its fluffiness and ability to soak up flavours. Basmati rice can also be used for a more fragrant touch.
Turmeric: Turmeric gives the rice a golden colour and adds a mild, earthy flavour.
Stock: Cooking the rice in stock instead of water adds rich flavour. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
Fresh Coriander: Fresh coriander adds a bright, citrusy finish that lifts the dish.
Salt and Pepper: These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is flexible and can be easily adjusted to suit your taste preferences. If you're not a fan of coriander, you can swap it for fresh parsley, which offers a milder, herbaceous flavour. For a zesty twist, add a squeeze of lime juice just before serving to brighten up the dish.
If you like a bit of heat, sprinkle in some chilli flakes or finely chopped fresh chilli. They'll add a spicy kick that contrasts nicely with the sweetness of the red bell pepper. You can also experiment with different types of stock-chicken, vegetable, or even a lightly flavoured broth like mushroom, each bringing its own unique depth to the rice.
Feel free to mix in other vegetables, such as diced tomatoes, peas, or even sweetcorn, to add more texture and variety. Or, for a heartier version, stir in some cooked chicken, prawns, or chickpeas for a protein boost and to make into a main meal. This dish is easily adaptable, so don't be afraid to get creative with your favourite ingredients!
Main Courses to Serve with Red Pepper and Coriander Rice
This vibrant rice pairs beautifully with a variety of main courses. Here are some excellent options to complement its flavours:
- Maple Glaze Chicken Drumsticks: Sweet and savoury, these caramelised drumsticks perfectly complement the rice's natural sweetness.
- Honey Lime Chilli Salmon: Zesty and spicy, this salmon adds a fresh kick with its honey lime glaze, enhancing the rice's flavours.
- Spicy Veg Sauce with Lamb and Mint Meatballs: Juicy lamb meatballs with mint, paired with a spicy vegetable sauce, create a bold, flavourful combination with the rice.
- Sweet Potato and Lentil Chilli: Hearty and comforting, this chilli offers a rich, spicy contrast to the rice, making for a satisfying and nutritious meal.
or check out main course recipes on Slimming Eats and pick your own meal
These options when paired with the rice provide a well-rounded meal that is sure to please the whole family.
More Rice Recipes
Love recipes that use rice? Check out these other rice recipes on Slimming Eats
See more Rice Recipes
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Red Pepper Coriander Rice
Yes, this rice can be made in advance. Store it in an airtight container in the fridge for up to 3 days.
2. Can I freeze this rice?
Yes, you can freeze the rice for up to 3 months. Cool it completely, then store in a freezer-safe bag or container. Thaw in the fridge overnight or use the microwave's defrost setting, and reheat until hot.
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Recipe Card
Red Pepper and Coriander Rice
Red Pepper and Coriander Rice: Fluffy, savoury rice with garlic, onion, sweet peppers, and fresh coriander—a simple, delicious side dish.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red bell pepper, chopped small
- ½ teaspoon of turmeric
- 180g (1 cup) of uncooked long grain rice
- 2 cups (480ml) of chicken or vegetable stock
- 1 handful of fresh coriander, finely chopped
- salt and black pepper to season
Instructions
- Heat the olive oil in a deep frying pan over medium-high heat.
- Add the onion and red pepper, frying until softened.
- Stir in the garlic and fry for a few seconds to release its flavour.
- Add the rice and turmeric, stirring until the rice is evenly coated.
- Pour in the stock. Bring it to a boil, then reduce the heat slightly and let it bubble until the stock is just absorbed. Avoid stirring during this process.
- Turn off the heat, cover the pan with a lid, and let it sit for 10-12 minutes. The trapped steam will finish cooking the rice perfectly.
- Stir in the fresh coriander, and season with salt and black pepper to taste.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free and Dairy Free Friendly: use gluten free stock
- Vegan and Vegetarian Friendly: use vegetable stock
- Suitable for Freezing ❄️ - 3 months
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 225Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 40mgSodium 470mgCarbohydrates 45gFiber 1gSugar 3gProtein 4g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Christy says
I have made this dish so many times and it is a great family favourite and Ive had lots of comments on how tasty and full of flavour this dish is. I love it with drumsticks and a small salad or have had it with fish too.