Mexican Confetti Rice Recipes
CONFETTI RICE
Provided by Martina McBride
Categories side-dish
Time 35m
Yield 5 to 6 servings
Number Of Ingredients 12
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
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
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
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
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
PEPPERED CILANTRO RICE
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. -Laura Lunardi of West Chester, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 18-22 minutes. , Remove from the heat; fluff with a fork. Stir in cilantro.
Nutrition Facts : Calories 156 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CONFETTI RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
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
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
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.)
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