Spicy Creamy Roasted Red Pepper Rice
Spicy Creamy Roasted Red Pepper Rice
Ingredients
- 1 1/2 cups long grain white rice
- 3 cups water
- 6 tablespoons butter
- 1/2 cup shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 cloves garlic, minced, divided
- 12 ounces roasted red peppers, drained and roughly chopped (from a jar)
- 1/2 cup vodka (or broth)
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 1 cup mozzarella cheese, shredded, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, plus more to taste
Instructions
- 1
Rinse the long grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the rice cooks, melt 2 tablespoons of butter in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the roughly chopped roasted red peppers to the skillet. Cook, stirring occasionally, for 5-7 minutes, allowing them to heat through and meld with the shallot and garlic.
⏱️ 7 min
- 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min
- 6
Stir in the 1 1/4 cups of heavy cream and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min
- 7
Add the cooked, fluffed rice directly to the sauce in the skillet. Add the remaining 4 tablespoons of butter. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the rice beautifully.
⏱️ 3 min
- 8
Remove the skillet from the heat. Stir in the 1 cup of shredded mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min
- 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and mozzarella cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Creamy Roasted Red Pepper Rice
Ingredients
- 1 1/2 cups long grain white rice
- 3 cups water
- 6 tablespoons butter
- 1/2 cup shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 cloves garlic, minced, divided
- 12 ounces roasted red peppers, drained and roughly chopped (from a jar)
- 1/2 cup vodka (or broth)
- 1 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 1 cup mozzarella cheese, shredded, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, plus more to taste
Instructions
- 1
Rinse the long grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the rice cooks, melt 2 tablespoons of butter in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the roughly chopped roasted red peppers to the skillet. Cook, stirring occasionally, for 5-7 minutes, allowing them to heat through and meld with the shallot and garlic.
⏱️ 7 min - 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min - 6
Stir in the 1 1/4 cups of heavy cream and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min - 7
Add the cooked, fluffed rice directly to the sauce in the skillet. Add the remaining 4 tablespoons of butter. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and coat the rice beautifully.
⏱️ 3 min - 8
Remove the skillet from the heat. Stir in the 1 cup of shredded mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min - 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and mozzarella cheese.
⏱️ 1 min