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+ servings

Confetti Rice

Confetti rice is a side dish that can also double as a main course! Vegetarian and vegan options too!


Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: confetti rice, how to make rice, rice salad
Servings: 6
Calories: 309kcal

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: 1g | Calories: 309kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 344mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2545IU | Vitamin C: 25.7mg | Calcium: 46mg | Iron: 0.6mg