Now, it’s time to get back into my regular rhythm of lighter foods and roasted vegetables. This rice bowl is the first real meal I ate when I got back to Sacramento. I sautéed sliced Anaheim peppers with onions and garlic and blended everything with a bunch of cilantro, scallions, a bit of acid and a touch of honey. It’s funny, I never used to add honey to sauces, but just a touch of it makes huge difference to the flavor of any sauce. The honey definitely makes a big difference in this one. I loved this green pepper sauce so much that in my recipe notes, I wrote down “THIS SAUCE IS AWESOME!!” That’s saying a lot.
Price of Entire Meal: $11.69
COOKING NOTES
The sauce gets better over time: The green pepper sauce tastes even better if you make it overnight. I refrigerated a batch in a container and it was still fine after 4 days.Type of rice: I didn’t realize that I was particular about rice until I started testing this rice bowl. Personally, I didn’t like the taste of long grain brown rice for this recipe because I thought the flavor was slightly off. Then, I tried using plain white rice and the taste and texture was worse than using brown rice. I highly recommend using jasmine rice for this rice bowl if you can!Soft Boiled Eggs: I wanted eggs with runny yolks for the rice, so I decided to steam eggs for about 7 minutes. The outer part of the yolks firmed up, but the center was still runny when I cut into them. If you prefer hard boiled eggs, steam or cook them in boiling water for about 10 minutes.Substitutions: If you can’t find Anaheim peppers, go for 2 medium green bell peppers.
If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!
