Nonna Giulia’s Rice

Preparation info

  • Difficulty


  • Serves


Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

One of the foods I looked forward to the most when we would have Friday night Shabbat dinners with my grandparents David and Giulia was this rice dish, which was always part of our meal. It was comforting, filling, and flavorful. I loved the bits of pepper and tomato and made sure I got some in every bite. When I tried to re-create it for my family, I made the mistake at first of putting in too many of those tasty bits I loved. It simply reaffirmed the fact that sometimes too much of a good thing ends up not being good anymore. I remember my grandmother’s rice was fluffy and soft and shorter than typical long-grain rice, but you can easily make this with other varieties of rice as well.


  • ½ red bell pepper
  • ½ green bell pepper
  • ½ pound tomatoes
  • 2 tablespoons vegetable oil
  • cups short- or medium-grain rice
  • 1 teaspoon salt


  1. Peel the bell peppers and cut into ¼-inch dice. Peel the tomatoes, remove the seeds, and cut the flesh into ¼-inch dice.
  2. Put the oil in a 4-quart saucepan over medium-high heat. As soon as the oil is hot, add the rice and stir until it is well coated. Add cups water, the bell peppers, tomatoes, and salt. Cover the pan, and once the water begins bubbling, lower the heat to medium and cook for 20 minutes, without stirring. Serve hot.