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Confetti Rice
Confetti rice is a side dish that can also double as a main course! Vegetarian and vegan options too!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
confetti rice, how to make rice, rice salad
Servings:
6
Calories:
309
kcal
Author:
Judith Hannemann
Ingredients
6
tbs
butter
1 1/2
cups
jasmine rice
uncooked
1
tbs
chicken base
see NOTES
3
cups
water
1
small onion
chopped
1/2
cup
shredded carrot
1
clove
garlic
minced
1/4
cup
frozen baby peas
1/4
cup
frozen corn kernels
1/2
small green bell pepper
cut into thin strips
1/2
small red bell pepper
cut into strips
2
tbs
Parmesan or Romano cheese
Instructions
Melt butter over medium heat in a large, deep skillet. Add the rice to the pan and let the rice toast (brown a bit), stirring frequently.
Add the chopped onion, shredded carrot and garlic to the pan. Fry for about 2 minutes, stirring constantly.
Stir in the water and the chicken base; bring to a boil. Cover and reduce heat to low and cook until liquid is almost absorbed; about 10 minutes
Add the cheese, peas, corn and peppers; stir to combine. Cover and cook over low heat for 5 minutes.
Notes
Chicken “base” is a concentrated stock. I use Better Than Bouillon (low-sodium variety
Nutrition
Serving:
1
g
|
Calories:
309
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
32
mg
|
Sodium:
344
mg
|
Potassium:
187
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2545
IU
|
Vitamin C:
25.7
mg
|
Calcium:
46
mg
|
Iron:
0.6
mg