A delightful Mediterranean-inspired rice dish featuring roasted peppers, olives, and creamy feta cheese.
Preheat your broiler to high and position the rack about 6 inches from the heat source.
Ensure the broiler is fully preheated to achieve even charring on the peppers.
Place the red bell peppers on a broiler pan and broil, turning every 2-3 minutes, until charred on all sides, about 10-15 minutes.
Keep a close eye on the peppers to prevent over-charring.
Transfer the charred peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel, seed, and chop into small pieces.
Steaming the peppers makes the skin easier to remove.
Cook the rice in a rice cooker with the appropriate amount of water until tender.
Use a rice cooker for perfectly cooked rice every time.
In a skillet, heat olive oil over medium heat. Sauté the green onions until softened, about 3-4 minutes. Add garlic and cook for an additional minute.
Stir constantly to prevent the garlic from burning.
Stir in the parsley, lemon juice, sun-dried tomatoes, olives, and black pepper. Cook for 2-3 minutes until heated through.
Adjust the seasoning to taste at this stage.
Toss the cooked rice with the sautéed mixture and roasted peppers in a large bowl.
Mix gently to avoid breaking the rice grains.
Serve the rice mixture warm, topped with crumbled feta cheese.
For a fresh touch, garnish with additional parsley.
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