1
Wash and dry all produce.
Halve, peel, and thinly slice shallot; mince a few slices until you have 2 tsp (4 tsp for 4 servings). Halve, core, and thinly slice green pepper crosswise into strips.
In a medium pot, combine rice, ¾ cups water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.