Roasted Red Pepper and Tomato Rice with Capers is a flavor powerhouse, and could not be easier to make! Simply roast the peppers and tomatoes, toast and cook the brown rice with garlic, garnish with capers and spring onions and voila! Dinner (or the perfect side dish) is served. This dish makes great leftovers for a quick lunch, since it can be enjoyed room temperature, cold, warm, or hot.
What (your ingredients):
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 ½ cups brown rice
3 cups veggie broth
2 Jumbo Italian Red Peppers (or 2-3 red bell peppers), diced small
1 pint cherry tomatoes
1 tablespoon avocado oil
¼ teaspoon salt
1 tablespoon capers
3-4 green onions, sliced thinly
How (your directions):
Heat oven to 400°F.
In a large Dutch oven, heat olive oil over medium-low heat.
Add thinly sliced garlic cloves and brown rice. Stir for 3-4 minutes to toast the rice.
Add veggie broth and bring to a boil. Then cover with a lid, turn heat to low, and simmer for 30 minutes.
Meanwhile, add diced red peppers and whole cherry tomatoes to a baking tray. Coat with avocado oil and season with salt. Toss to combine. Roast for 20 minutes.
When the rice has simmered for 30 minutes, turn off the heat, but keep the lid on and allow to steam 10 minutes.
Once the red peppers and cherry tomatoes have finished roasting, add them to the rice.
Add the capers, and stir to combine.
Serve with thinly sliced green onions.
Enjoy warm, room temperature, or cold!
Why (the science): Red peppers provide more than 100% of your daily vitamin C intake for the day! Vitamin C is a powerful antioxidant that helps reduce inflammation in the body.