Inspired by the Spanish rice-in-a-box, I tried to recreate the flavors when I couldn't find one of my favorite products in Israel. Serve with my favorite 3-Ingredient Avocado Stuffed Salsa Salmon.
- Cook Time
- Prep Time
- 4 to 6Servings
- 1½ cups rice (any kind)
- 2 cups finely chopped bell peppers
- ¼ cup taco seasoning
- ½ tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- 3 cups boiling water
1. Preheat oven to 400°F.
2. Spread rice in the bottom of the pan. Add peppers, taco seasoning, salt and oil.
3. Pour in boiling water, cover and bake 25 minutes for white rice or 1 hour for brown.