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.
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.