Terrible picture, I’m sorry. A little too close up, but it gives you the idea. This was rice prepared with 3 types of bell pepper (green, red and yellow), red onion, Italian dressing and salsa, seasoned with garlic salt and pepper. All well and good, but I added too much water which sapped a little bit of flavor. After I drained some of the water, I toasted the rice a bit and added the cheese.
Fortunately, those were some bold vegetables, and despite the muted seasonings elsewhere, they were allowed to stand out. Mission accomplished on this one.
Now if I may ask. Is it just me, or are the bell peppers of the world looking sketchy again? I feel like this type of thing happened last year too. All of the sudden, bell peppers started coming in bruised and leathery feeling. Whenever it’s happened, it’s the American raised peppers. Is this it? Are we at the tail end of the bell pepper season?
Someone please let me know. I am acquiring a taste for them.
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