Baked Rice with Peppers and Olives

Slide this dish into the oven as you start cooking dinner, and you’ll have a hot and savory side dish when you’re ready to sit down. You can also switch out the peppers for another vegetable or mushrooms.

Serves: 6Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1 cup long-grain rice
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • ¼ cup extra-virgin olive oil
  • 2½ cups hot vegetable stock
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup diced kalamata olives

Directions

  • Preheat oven to 400°F. In a medium casserole dish, combine rice, bell peppers, and oil. Toss to coat rice and peppers in oil.
  • Stir in stock and season with salt and black pepper.
  • Bake, uncovered, 40–45 minutes or until liquid is absorbed by rice. Remove from oven, cool slightly, and stir in diced olives. Serve warm.