Ingredients
- 2 cups basmati rice
- 1 large Spanish onion, finely chopped
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ green bell pepper, diced
- 3 Tbsp olive oil
- 1 Tbsp tomato paste
- ¾ Tbsp harissa paste
- 1 tsp garlic powder
- ½ tsp onion soup mix
- ¼ tsp white pepper
- Salt, to taste
- 4 cups boiling water, or according to rice package directions
Directions
- Heat the olive oil in a pot over medium heat. Sauté the onion until softened and lightly caramelized.
- Add the peppers and sauté for another 4–5 minutes.
- Stir in the tomato paste, harissa paste, garlic powder, onion soup mix, white pepper, and salt. Cook for 1 minute, then stir in the rice for 1–2 minutes to lightly toast and coat the grains.
- Pour in the boiling water, stir once, and bring to a boil. Cover tightly, reduce the heat to low, and cook for 15–20 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat and let rest, covered, for 5 minutes. Fluff gently with a fork before serving.
