Best Cumin Confetti Rice Recipes

Confetti Rice image

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked long grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup frozen green peas, thawed
2 tablespoons minced fresh parsley

Steps:

In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Nutrition Facts :

Confetti Rice image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 3/4 cups chicken stock
1 tablespoon butter
1 cup light brown rice (recommended: Texmati)
2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red
1 lime, juiced

Steps:

Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

Confetti Rice image

Provided by Martina McBride

Categories side-dish

Time 35m

Yield 5 to 6 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
1/2 red bell pepper, seeded and chopped
1/4 medium jalapeño pepper, seeded and chopped (optional)
1 garlic clove, chopped
1 1/2 cups long-grain white rice
1 cup frozen corn, thawed
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 1/4 cups chicken stock
1/4 cup chopped fresh cilantro
1 tomato, seeded and diced

Steps:

Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

Cumin Confetti Rice image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 22m

Yield 4

Number Of Ingredients 9

1/2 cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
3 garlic cloves, finely chopped
16 medium green onions, chopped (1 cup)
1 medium green bell pepper, diced (1 cup)
1 medium red bell pepper, diced (1 cup)
2 cups cooked brown or basmati rice
1/4 cup shredded carrot
1 teaspoon soy sauce
1/4 teaspoon ground cumin

Steps:

Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook garlic, onions and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell peppers are tender.
Stir in remaining ingredients; cook until hot.

Nutrition Facts : Calories 135, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg