Confetti Rice Salad Recipes

TEXAS CONFETTI RICE SALAD

Texas Confetti Rice Salad image

A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!-Linda Morten, Somerville, TX

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 18

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe avocado, peeled and cubed

Steps:

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely., Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

Nutrition Facts : Calories 426 calories, Fat 23g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

CONFETTI RICE

Confetti Rice image

This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

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 SALAD

Confetti Rice Salad image

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

Provided by Jacquelyn Horne

Categories Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups arborio rice, cooked
1/2 English cucumber, peeled & cut into 1/4-inch cubes
1 cup carrot sticks
1 cup frozen tiny peas
2 tablespoons yellow bell peppers, cut into 1/4-inch pieces
4 ounces pimiento, drained
1/2 cup prepared Italian dressing
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 leaf lettuce, washed & drained
carrot curls (optional)

Steps:

Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.

Nutrition Facts : Calories 206.6, Fat 4.5, SaturatedFat 0.7, Sodium 341, Carbohydrate 37.4, Fiber 2.7, Sugar 4.4, Protein 3.9

CONFETTI RICE SALAD

Confetti Rice Salad image

A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..

Provided by ChandraSoleil

Categories Brown Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked brown rice
1 (15 ounce) can corn
1 (15 ounce) can chickpeas
1 jalapeno pepper
1/2 red bell pepper
1/2 red onion
1/2 cucumber
1/2 cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamom
1/2 cup feta cheese
1 lemon
1/4 cup olive oil
salt
pepper

Steps:

Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1

CONFETTI BEAN AND RICE SALAD

Confetti Bean and Rice Salad image

This salad, incorporating healthful beans, brown rice and crunchy veggies, is so pretty and tasty. I have called for pre-cooked brown rice and not taken it into account in the cooking time of this recipe.

Provided by evelynathens

Categories < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup olive oil or 1/2 cup salad oil
3 tablespoons white vinegar
1 tablespoon prepared mustard or 1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried onion, minced (or 1/2 teaspoon if using granules)
1/4 teaspoon dried garlic granules (or 1 small clove, very finely chopped)
1 (15 ounce) can red kidney beans, drained
2 cups brown rice, precooked
1 cup cherry tomatoes or 1 cup grape tomatoes
1 cup parsley or 1 cup cilantro, finely chopped
1/2 cup carrot, chopped into size of kidney beans
1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, chopped into size of kidney beans
1/2 cup cheddar cheese, cut into cubes size of kidney beans
1/3 cup red onion, finely chopped

Steps:

Whisk all dressing ingredients together. Set aside.
Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.

Nutrition Facts : Calories 464.8, Fat 21.3, SaturatedFat 3.9, Cholesterol 7.4, Sodium 1264.1, Carbohydrate 56.2, Fiber 9.4, Sugar 3.2, Protein 14.7

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