Creamy rice with confetti peppers

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10 min


6 1/2 cups (1.625 L)

* PLUS Cooking time: 20 minutes


  • 1 1/2 cups long-grain white rice
  • 284-mL can undiluted chicken broth
  • 1 tsp tarragon leaves
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 1 green onion
  • 1 cup 18% cream


  • In a large saucepan, stir rice with undiluted chicken broth, 1 soup can of water and tarragon. Bring to a boil. Stir, then cover and reduce heat to low. Simmer 15 minutes.
  • Meanwhile, finely chop peppers. Thinly slice onion. Once rice has simmered 15 minutes, stir in cream. Cover and continue to simmer until most of liquid is absorbed, 5 minutes.
  • Remove from heat and stir in peppers and onion. Taste and sprinkle with a pinch of salt, if you wish. Spoon into a serving bowl. Excellent with our Greek Chicken Ragout.

Nutrition (per serving)

  • Calories
  • 222,
  • Protein
  • 6.7 g,
  • Carbohydrates
  • 37.6 g,
  • Fat
  • 4.6 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 309 mg.

Here’s an easy risotto-like side dish flecked with colourful red, yellow and green peppers and tarragon. It looks gorgeous and takes much less work than a traditional recipe.

Make Ahead

Prepare dish, then refrigerate until cold. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost before reheating. (It will take 2 days to defrost in the refrigerator.) If rice is too dry, use a fork to stir in more milk, water or broth, 1 tbsp (15 mL) at a time, while reheating, until rice is as creamy as you like.