Ingredients

• 2 cups water
• 1 cup long-grain rice
• 1 tablespoon olive oil
• 1 small sweet onion , finely chopped
• 3 cloves garlic , minced
• 1 small green bell pepper , chopped
• 1 small red bell pepper , chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper
• 1 tiny pinch salt
• 1 splash dry white wine
• 1 tablespoon grated Parmesan cheese , Optional

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion in hot oil until soft, about 3 minutes. Stir in garlic and continue cooking until onion is translucent, 2 to 3 minutes more. Add bell peppers; cook, stirring occasionally, until peppers are tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
3. 3 Pour wine into the skillet and reduce heat to medium-low. Simmer until liquid is reduced, about 5 minutes. Stir in cooked rice until well combined with vegetables. Top with Parmesan cheese to serve.

Nutrition per serving