Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce.

That being said, I loved mopping the sauce from peppers, onion, and tomatoes. That was my personal summer favorite dish. I got to mention, just like both of my boys, I was not a big fan of cooked, chunky veggies when I was a kid. Even now I won’t eat it, but dipping a piece of bread in this dish was most certainly always loved.

Also, this dish is loved at The Balkan Peninsula, located in southeastern Europe. Peppers, onion, and tomatoes in tomato sauce would be called Satars (Sa-ta-rash), mix the rice in and most likely you will find it under the name đuveč (juw-vech).

Some people even add ground meat in the mixture, but I like it just the way it is. Although adding sauteed ground beef is absolutely amazing as well. It would taste like a deconstructed stuffed pepper.

CLICK HERE FOR MORE SIDE DISH RECIPES

Now, I used yellow rice just because I love the flavor, however, you can use any rice that you have on hand. There is no right or wrong here. Use what you like, or have in your fridge or pantry.

If you do not like yellow pepper use orange or use just one kind. Ideally, you want to use at least two kinds of peppers; for the festive color but also for the taste, but you do not have to.

This is summer comfort food to me, but you can use frozen onion and peppers as well as, and cook this easy and tasty side dish all year round.

Just to lay this out there that frozen produce is just as good as fresh. Perhaps even better unless you are buying organic and locally grown.

I had some backlash for using frozen peas in my recipes so I just want to clarify some things. Frozen fruits and veggies are picked at their peak, but if you buy, for example, Georgia peach in California, that peach won’t be fresh for sure.

Lastly, you can freeze your own produce and use it later. I do that most of the time, especially if I pick blueberries or but peppers from our local farmer. Nonetheless, sometimes it is just convenient to get it from the store when we need it.

If you try Yellow Rice with Peppers and Tomato Sauce recipe or any other recipe from my blog, please tag me. @sandraseasycooking #sandraseasycooking

Yield: Serves 6

Yellow Rice with Peppers and Tomato Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. Easy, simple and delicious recipe!

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Ingredients

• 2 tablespoons Olive oil
• 1 Yellow onion, medium size, sliced (6 oz/178g)
• 3 Bell peppers, red, green, yellow (10oz-12oz/250g-300g, each)
• 1 ripe Tomato, diced (10 oz/280g)
• 15 oz can Tomato Sauce (425g), preferably unsalted
• Salt and Ground black paper to taste
• Herbs such as dried parsley, oregano, etc.
• 1 pack Yellow rice (5oz/ 142g)
• Fresh parsley or garnish, or dried

Instructions

1. Prep rice first by following the direction on the back; add water and oil to gently start rolling or boiling, then add rice and stir well. Turn the heat to simmer or low and let it cook until tender. I do not wait full 20 minutes, I take it off after 15 minutes, mix well, cover with a fitted lid and allow my rice to steam.
2. Sauté onion in oil for a minute or two at the medium-HIGH heat. Meanwhile, dice peppers and tomato.
3. Add diced or sliced peppers first, mix and allow it to cook for 5 minutes then add diced tomato; stir well and season with a pinch of salt and ground black pepper as well as a good pinch of dried herbs, let t cook for about 10 to 12 minutes or until everything starts getting softer and cooked through.
4. Pour in tomato sauce, stir, cover with the lid and turn the heat down to medium-LOW. Allow the flavors to marry for 5 minutes. Just stir when needed so it does not burn.
5. After 5 minutes add in prepared rice, stir well to coat it. Cook for an additional 2 to 3 minutes just to complete this dish.
6. Taste to see if you need to add more salt or pepper. Some people like crushed red peppers. Garnish with some dried herbs or freshly chopped parsley.

Notes

You may keep it in the fridge for 3 days for the best taste just make sure to heat it before eating.
You may use any peppers; red, green, yellow, orange. Preferably it is the best to use a couple of different peppers for the best color and taste, but you can use two or even one-color of the pepper.

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Easy and tasty fruit salad with citrus infused citrus maple dressing recipe.

There is nothing more refreshing during hot summer days than colorful and delightful fruit salad. I made this tasty fruit salad with citrus maple dressing, which gave this salad a nice taste lift.

Also, if you want to bring this to a potluck or any other gathering you can make this in 10 minutes from start to finish.

CLICK HERE FOR TASTY SALAD RECIPES

I am not a big fan of cold fruit. I am not sure why, but I actually liked it when I make this mixed fruit salad.

The sweetness of the fruit thoroughly blends together when it is coated with this amazingly delicious citrus maple dressing.

I am almost certain that you guys going to love this one because it is a keeper.

If you do not like maple syrup then use pure organic honey. I used sugar-free version but you may use any that you prefer.

My family always go bananas over this fruit salad. I do mix it up using different kinds of fruit. You may use whatever s in a season like luscious peaches, nectarines, plums or cherries.

If you try this recipe or any other recipe from my blog, please tag me @sandraseasycooking on Instagram and use hashtag #sandraseasycooking so I can find you and reshare your creations. Thank you for your continuous support!

Yield: 8 Servings

Fruit Salad with Citrus-Maple Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Easy and tasty fruit salad with citrus infused citrus maple dressing recipe.

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Ingredients

• 1 cup Blueberry
• 1 cup Strawberry, sliced
• 1 cup Grapes, seedless, sliced
• 1 medium size Pomegranate
• 1 smaller Pineapple, peeled and cubed
• 1 Mango pitted and cubed
• 2 Kiwi, sliced
• 5-6 Mint leaves
• Lemon Thyme, optional
• Citrus-Maple Dressing:
• Juice from 1 Ripe Lime + zest
• Juice from 1/2 Lemon + zest
• 1/8-1/4 cup Maple Syrup (or honey)

Instructions

1. Wash and prep all the fruit. You may keep everything in the fridge to keep the fruit cold. It will be easier to slice and it tastes better.
2. Mix everything for the dressing in the glass jar.
3. Once all the fruit is tossed together drizzle dressing a bit at the time and toss to coat.
4. Store in the airtight container, large glass jar or glass bowl, then place the container in the fridge.
5. I keep it in the fridge for up to 3 days.

Notes

You may use any any fruit that you prefer and more or less. I just added how much we added to our fruit salad but you can add more fruit especially if you omit. So, if you do not add Pomegranate please ad more grapes or strawberries or blueberries.

For the best taste keep in the fridge for up to 3 days.

I used Sugar Free Maple syrup to support my diet, you may use any that you prefer.

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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RotelDareToDip #CollectiveBias

What do you think of this Spooky Halloween Cauliflower Bowl Bean Dip Tray? I hope you guys like it.

Halloween is just around the corner so food bloggers, naturally, tend to give you brilliant ideas and plan Halloween party foods just a bit earlier.

With that being said, I genuinely think that I have outdone myself. In addition, my oldest son went crazy over this one. The boy passionately loves Halloween as much as he loves Xmas.

CLICK HERE FOR MORE TASTY PARTY FOODS

Anyways, we all ate everything from this tray. EVERYTHING. Except for those eyeballs, of course! It was such a disgustingly delicious mess, and we loved every single bite.

So, for instance, when I was coming up with this creative idea, I merely had the cauliflower with the dip in mind, but as days went by the new picture appeared in front of me. Well, more like what you see now on my blog.

This is precisely my very first spooky recipe on the blog and I sincerely hope I nailed it for all you Halloween Lovers. In another word, personally, I was pleased with the outcome.

RO*TEL is known for promptly delivering bold, adventurous flavor.

I used a lot of Hunts Ketchup to decorate. Adding a zesty kick using RO*TEL Original Diced Tomatoes and Green Chilies since RO*TEL is known for promptly delivering bold, adventurous flavor.

Mixing on some Refried Beans and Guacamole. I mean, who would not love this, right?

Therefore, if you get inspired by my spooky Halloween Cauliflower Bowl Bean Dip tray please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking.

Thank you in advance!

Hey, check Amazon store with must-have items for HALLOWEEN.

Nevertheless, I shop in Walmart since they have everything that I needed for this dish.

Don’t you absolutely love going to the store, and always find things that you came for? That’s pretty much Walmart for me.

As I said, everything is edible on this tray, except for Halloween Decoration. You can also visit this site for more RO*TEL Halloween inspiration.

I know you guys going to love it. 

Yield: PARTY FOOD

Spooky Halloween Cauliflower Bowl Bean Dip

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 10 minutes

Total Time: 28 minutes

Spooky but so very tasty Halloween party tray.

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Ingredients

• 1 drizzle of Olive Oil
• 1 can 31 oz Refried Beans reserve one cup
• 1 can RO*TEL® Original Diced Tomatoes and Green Chilies
• 1 can RO*TEL® Mild Diced Tomatoes and Green Chilies
• 1 cup Guacamole
• 1 can Black Olives sliced
• 1 cup Mexican Blend Cheese
• 1 Avocado
• 1 Green Bell Pepper diced
• 2-3 Sweet Red Peppers
• Cherry Tomatoes
• 1 pk Hot Dogs
• 4 Boiled Eggs

OTHER INGREDIENTS

• Ketchup
• Blue Corn Tortilla Chips
• Yellow Corn Chips
• Haloween Decor; eyeballs, spider web, spiders, Halloween napkins, cups, and straws, etc.

Instructions

1. Preheat oven to 400F.
2. While Oven is Preheating, wash all the produce, chop and dice.
3. Carefully make a hole in the middle of the cauliflower, as seen in the picture.
4. Boil Eggs at medium heat for 6 minutes, for a softer and leakier egg, 5 minutes. Boil Hot Dogs as well for 2-3 minutes.
5. Using a large sheet pan, drizzle just a bit of olive oil to coat it.
6. Add refried beans with sprinkle cheese on the sheet pan and make something that it looks like a reef, leaving the middle of it free. Bake for 5 minutes, just for flavors to marry and cheese to melt.
7. Heat the remaining one cup of refried beans and heat that on the stove.
8. Combine guacamole and 1/2 can of RO*TEL® Mild Diced Tomatoes and Green Chilies; set aside.
9. Combine 1 can RO*TEL® Original Diced Tomatoes and Green Chilies, remaining RO*TEL® Mild Diced Tomatoes and Green Chilies, sliced olives, diced green and red peppers. It will look more like salsa; set aside.

Assembly:

1. In the middle of the sheet pan place cauliflower.
2. Add a cup of heated refried beans in the cauliflower bowl.
3. On top of that add guacamole mixed with RO*TEL® Mild Diced Tomatoes and Green Chilies. It got to ooze.
4. Around the refried beans and cheese dip add salsa.
5. Peel boiled eggs, slice in half, then take out the egg yolk and stick Halloween decor eyeballs (make sure to wash it before placing it in the food and around it). The rest of the eggs you may place around the tray.
6. Now, slice hot dogs in half, cut where the nail suppose to be. You may dip fingers in the ketchup or guacamole. Place the Hot Dog Fake Fingers all around the tray/ sheet pan.

Notes

Decorate the table and the rest of the dip as you wish. Make it personal, scary, but also kids friendly and in a holiday spirit.  Use this recipe as an inspiration. Also, make sure to add chips and extra produce.

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