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A spoon in a baking dish full of Sweet Pepper Rice that is studded with diced red peppers and chopped cilantro.

Bell Pepper Rice

This delicious sweet bell pepper rice is studded with chopped red peppers and cilantro. We love to eat this rice with my sweet lime chile enchiladas!
Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 188kcal


  • 3 tablespoons butter cubed
  • 1/2 small sweet onion finely chopped (about 1/2 cup)
  • 1/2 red bell pepper finely chopped
  • 1/4 cup cilantro finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup granulated sugar
  • 1 1/3 cups long grain white rice
  • 3 cups chicken broth


  • Preheat oven to 350°F.
  • Place all of the ingredients in a 9x13 pan. Stir to combine. Cover with foil and bake at for 60-65 minutes, stirring once halfway through bake time. 
  • The finished rice should have all of the liquid absorbed and will be soft and tender when biting into it.


Storing: Store leftovers in an airtight container in the refrigerator for 4-6 days. To reheat, place on a microwave-safe plate and heat in short intervals until warmed throughout.
Serve with my Honey Lime Chicken Enchiladas. 


Calories: 188kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 509mg | Potassium: 151mg | Fiber: 1g | Sugar: 8g | Vitamin A: 400IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg