Red Pepper Rice, Bulgur or Freekeh With Saffron and

Name: Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Generous pinch saffron; 1/4 cup extra virgin olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 large red bell peppers (3/4 to 1 pound), seeded and cut in very small dice; Salt to taste; 1 small dried red chile, minced or crushed, or 1/2 teaspoon red pepper flakes; 1 teaspoon sweet paprika; Freshly ground black pepper to taste; 1 14-ounce can chopped tomatoes, drained; 1 cup coarse basmati rice or long grain rice, rinsed several times, or 1 cup coarse bulgur or freekeh; 2 cups water; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh marjoram (more to taste)

Servings: persons

Generous pinch saffron
1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 large red bell peppers (3/4 to 1 pound), seeded and cut in very small dice
Salt to taste
1 small dried red chile, minced or crushed, or 1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
Freshly ground black pepper to taste
1 14-ounce can chopped tomatoes, drained
1 cup coarse basmati rice or long grain rice, rinsed several times, or 1 cup coarse bulgur or freekeh
2 cups water
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh marjoram (more to taste)

1
Rub saffron between your fingers and place in a small ramekin.
2
Cover with 1 tablespoon hot water.
3
Set aside.
4
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan.
5
Add onion and cook, stirring often, until tender, about 5 minutes.
6
Add garlic and cook and stir until fragrant, about 30 seconds.
7
Add peppers and a generous pinch of salt and cook, stirring often, until tender, about 5 minutes.
8
Add chile, paprika, tomatoes and salt and pepper to taste and cook, stirring often, for about 5 minutes, until tomatoes have cooked down and softened a bit.
9
Add rice, bulgur or freekeh and stir to coat with tomato mixture.
10
Add saffron with its soaking water, water, more salt to taste, parsley and marjoram, and bring to a boil.
11
Cover, reduce heat to low and simmer 20 minutes, or until water has been absorbed.
12
Remove from heat, uncover and place a towel across the top of the pan.
13
Return lid and let sit for 10 minutes.
14
Serve hot, with remaining olive oil drizzled over the top.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Generous pinch saffron, 1/4 cup extra virgin olive oil, 1 medium onion, chopped, 2 garlic cloves, minced, and more.

Yes, Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions