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Rice is a dish you can serve as a side or enjoy all on its own.  Roasted Red Pepper Rice is wholesome and hearty enough to stand on its own, but great served alongside chicken or fish.

I absolutely love this recipe!  Our household is not shy to rice dishes at all, and we are always looking for new ways to flavour and improve on our rice dishes.  Infusing rice with great flavours should be done in the cooking process.  Sure, you can add flavour to rice after, but not as generously as you can during the boiling portion of the recipe.

Whenever I make rice, I like to season the water as much as I possibly can.  First of all, let me back up a bit.  I never use just plain water to cook rice; not a chance!  In the least, I’m going to crumble a bouillon cube, even then, I’m still going to add some other ingredients just to flavour that plain rice as much as I possibly can.

Because I serve most of my dishes to my favourite vegetarians, I will only use vegetable stock, but you can certainly use beef or chicken stock for your rice dish.

The same approach can be applied to the oil component of the dish.  My vegetarians will eat diary and eggs, so I’ll often use butter or olive oil.  But, if I were making this dish for myself, I would consider using bacon fat when cooking the onions.  When cooking something as basic as rice, embrace every opportunity you can to impart good flavour.

Also, as I have mentioned many, many times before in my other recipe posts, when cooking basic dishes – dishes that have a very short ingredient list – always use the best ingredients you can find and/or afford.

For example, in this dish, I used my own homemade Roasted Red Peppers.  Roasting bell peppers is almost as easy as boiling water.  There is really no skill required at all.  In fact, all you need is olive oil, the peppers, of course, and a hot oven.  Oh, a little time and patience!

Otherwise, if you’re more inclined to purchase a jar of roasted red peppers at the store, buy the peppers that are marinated in water, not the ones packed in oil.  The oil is flavoured too much and in my opinion, it takes over the entire flavour of the dish.  You really want the smokiness of the peppers and the saltiness of the cheese to shine through.

Roasted Red Pepper Rice is loaded with flavour!  Sauteed onions with garlic are combined with roasted red peppers and oregano in a vegetable broth.  With a little salt and pepper, the rice is cooked in the mixture until perfectly tender.  Next, the rice is tossed with crumbled feta, and a little chopped parsley.  Delicious!

Looking for more rice inspiration?  Try my One Pot Sausage with Peppers and Rice, or my personal favourite, Mujadarra.  I could eat that until I can’t stand up.  I swear!  Lastly, if you’re looking to use up leftover plain cooked rice, you might want to consider making my Easy Leftover Tomato Lime Fried Rice – seriously delicious as well!

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Cheesy Roasted Red Pepper Rice

Rice is a dish you can serve as a side or enjoy all on its own.  Cheesy Roasted Red Pepper Rice is a wholesome and hearty enough to stand on its own, but great served alongside chicken or fish.
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 255kcal
Author Lord Byron's Kitchen


  • 4 cups cooked rice, brown, white, or basmati
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup roasted red peppers, finely chopped
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup white wine
  • 1 cup feta, crumbled
  • 1/4 cup parsley, finely chopped, plus more for garnish (optional)


  • Add the onions, salt, pepper, and olive oil to a sauce pan.  Over medium heat, cook until the onions are translucent - about 5 minutes.
  • Add the garlic and stir into the onions.  Cook for 3 minutes.
  • Add the oregano and the roasted red peppers.  Stir into the onions and garlic, then add the white wine.  Stir to incorporate.
  • Simmer the onion and red pepper mixture until the wine has mostly evaporated - about 5 minutes.
  • Next, add the cooked rice and stir to incorporate.  Cook for 2 minutes until the rice is heated through.
  • Remove from heat.  Add the feta and parsley.  Stir to combine.
  • Plate and garnish with more feta and parsley if desired.


Calories: 255kcal | Carbohydrates: 35g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 540mg | Potassium: 192mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 10.7mg | Calcium: 156mg | Iron: 1.3mg

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