Pepper Rice

Cook rice according to package directions until tender and fluffy, then set aside. Keep warm or allow to cool slightly while preparing the remaining ingredients.

Wash and dice the green, red, and yellow bell peppers into uniform bite-sized pieces, and mince the garlic cloves finely.

Heat vegetable oil in a large, deep skillet or pot over medium-high heat until shimmering. Add the minced garlic and sauté until fragrant and lightly golden, stirring constantly to prevent burning.

Add all three diced bell peppers to the skillet and sauté, stirring frequently, until they are slightly softened but still retain a satisfying crunch.

Drizzle the chili oil over the sautéed pepper mixture and stir well to evenly coat the vegetables, allowing the heat and flavor to bloom for one minute.

Add the cooked rice to the skillet, folding it thoroughly into the pepper and oil mixture until every grain is well coated and the ingredients are evenly combined.

Season the dish with seasoned salt to taste, stirring continuously to distribute the seasoning evenly throughout the rice and vegetables.

Reduce heat to low and allow the Pepper Rice to rest briefly so the flavors meld together, then serve hot directly from the skillet into bowls.