Best Mexican Confetti Rice Recipes

Confetti Rice image

Provided by Martina McBride

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.

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.

Mexican Confetti Rice image

Yield Serves 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 1/2 cups long-grain white rice
1 medium onion, chopped
2 teaspoons minced garlic
3 cups canned low-salt chicken broth
1/4 cup tomato sauce
1 teaspoon salt
1 1/2 cups thinly sliced peeled carrots
1 cup frozen corn kernels
1/2 cup frozen green peas

Steps:

Heat oil in heavy large pot over medium heat. Add rice and stir 5 minutes. Add onion and garlic and sauté until onion is slightly softened, about 5 minutes. Add broth, tomato sauce and salt; bring to boil over medium-high heat. Boil uncovered until about half of broth is absorbed, stirring often, about 10 minutes.
Mix carrots, corn and peas into rice. Cover pot tightly with lid. Reduce heat to low and cook until rice is tender and liquid is absorbed, about 10 minutes longer. Remove from heat. Let stand covered 10 minutes before serving. (Can be made 2 hours ahead. Cover rice with paper towel and let stand at room temperature. Remove towel; rewarm rice over low heat, stirring often.)