Best The Very Best Confetti Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CONFETTI RICE



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.

MEXICAN CONFETTI RICE



Mexican Confetti Rice image

Categories     Rice     Tomato     Vegetable     Side     Cinco de Mayo     Corn     Pea     Carrot     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.)

CONFETTI RICE



Confetti Rice image

Every forkful of tender rice is peppered with pretty pieces of pimientos, broccoli and carrots.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 1/4 cups water
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon salt-free seasoning blend
1 cup uncooked converted rice
1 cup chopped broccoli
1/2 cup shredded carrot (about 1 medium)
1 jar (2 oz) diced pimientos, drained

Steps:

  • In 3-quart saucepan, heat water, broth and seasoning blend to boiling. Stir in rice; reduce heat to low. Cover and simmer 15 minutes.
  • Stir in broccoli and carrot. Cover and cook about 5 minutes or until rice and broccoli are tender. Stir in pimientos. Let stand 5 minutes.

Nutrition Facts : Calories 100, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 0 g, TransFat 0 g

CONFETTI RICE PILAF



Confetti Rice Pilaf image

Make and share this Confetti Rice Pilaf recipe from Food.com.

Provided by Roxygirl in Colorado

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil or 2 tablespoons olive oil
1 small leeks or 1 small onion, finely chopped
1 1/2 cups long-grain rice
1 small carrot, peeled and shredded
1 small zucchini, shredded
3 cups hot water or 3 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley, finely chopped
2 tablespoons parmesan cheese

Steps:

  • In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
  • Turn up heat to high and add rice.
  • Cook for about 3 minutes, stirring constantly.
  • Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
  • Add the hot water or stock to rice and gently stir.
  • Bring up to a boil.
  • Cover and reduce heat to medium low.
  • Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
  • Add the salt, pepper, parsley, and parmesan and serve immediately.

Nutrition Facts : Calories 232.6, Fat 5.5, SaturatedFat 1, Cholesterol 1.5, Sodium 429.9, Carbohydrate 40.7, Fiber 1.4, Sugar 1.6, Protein 4.5

CONFETTI RICE



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.

Related Topics