Parmesan Rice with Peppers and Spinach

    30 min

    This is a colourful, tasty and quick to make savoury rice dish. It reheats well - just sprinkle with fresh parmesan again before serving.

    40 people made this

    Serves: 8 

    • 200g easy cook rice
    • 475ml water
    • 1 tablespoon vegetable oil
    • 1 large orange pepper, finely chopped
    • 1/2 red pepper, finely chopped
    • 1/2 yellow pepper, finely chopped
    • 30g chopped onion
    • 60g baby spinach leaves
    • 1 teaspoon garlic salt
    • 1 tablespoon savoury salt
    • 230ml vinaigrette salad dressing, to taste
    • 50g grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place rice and water in a pot, and bring to the boil. Let sit five minutes. Fluff with a fork.
    2. Heat the oil in a wok over medium heat. Stir in the orange pepper, red pepper, yellow pepper, onion and spinach. Season with garlic salt and seasoning. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    Being a vegetarian, I'm always looking for new ideas and I really enjoyed this rice dish. The only changes I made were to use brown rice, frozen spinach and balsamic vinaigrette dressing. The next time I make it, I'm going to add a can of black beans and use it as a main dish.  -  21 Feb 2010  (Review from Allrecipes US | Canada)


    This was really good. I used a blend of long-grain and brown rice and added mushrooms. I also used frozen spinach, which I thoroughly drained and sauteed for a few minutes on it's own (this step may be what the previous reviewer was missing - you sometimes have to cook frozen spinach a little more to get the "freezery" taste out of it). I served this on a platter and put the cheese down the middle of the dish (my kids can be picky about parm). All in in all, it was really good - I recommend using different rices for texture and flavor. Thanks for the recipe!  -  22 Feb 2008  (Review from Allrecipes US | Canada)


    This is amazing. I used Minnesota wild rice (60 min. instead of instant), and mixed balsamic and white wine vinegar wit a little lemon juice for the dressing. For season salt I used Mrs. Dash. The flavors complement one another beautifully. We'll be having this regularly, and I'll double the recipe next time!  -  27 Oct 2009  (Review from Allrecipes US | Canada)