Dominican Rainbow Rice
Bursting with vibrant colors and bold flavors, Dominican Rainbow Rice is a feast for both the eyes and the palate! This easy-to-make rice dish combines tender white rice with a medley of diced red, yellow, and green bell peppers, finely chopped carrots, sweet peas, and aromatic garlic and onions, all sautéed to perfection in olive oil. Infused with a savory blend of soy sauce, ground oregano, and optional adobo seasoning, each spoonful is packed with Dominican-inspired flavor. Quick to prepare in under 45 minutes, this recipe is the perfect crowd-pleaser, whether served as an eye-catching side dish or a hearty vegetarian main course. For a fresh finishing touch, sprinkle with cilantro before serving. Bring tropical flair to your table with this colorful and delicious recipe today!
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Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, diced yellow bell pepper
- 1 large, finely chopped carrot
- 1 cup frozen peas
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons, chopped (optional) cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground oregano
- 1 teaspoon (optional) adobo seasoning
Instructions
Rinse the white rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt and the rinsed rice. Stir, cover, and reduce heat to low. Cook for about 18-20 minutes or until the rice is tender and water is absorbed. Once cooked, fluff the rice with a fork and set aside.
Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Add the diced red, green, and yellow bell peppers, along with the chopped carrot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the frozen peas and cook for another 2-3 minutes until heated through.
Add the cooked rice to the skillet with the vegetables. Mix well to evenly distribute the vegetables throughout the rice.
Pour in the soy sauce, ground oregano, adobo seasoning (if using), salt, and black pepper. Stir thoroughly to combine the flavorings with the rice and vegetables.
Let the mixture cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.
If desired, sprinkle chopped cilantro over the rice just before serving for a fresh burst of flavor.
Serve warm as a colorful side dish or a main course. Enjoy!
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 27.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
