Vegetableconfettirice Recipes

VEGETABLE CONFETTI RICE

Steps:

• In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
• Stir in remaining ingredients and return to a boil.
• Reduce heat, cover and simmer for 20 minutes until rice is tender.

CONFETTI RICE

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.

VEGETABLE RICE WITH VERMICELLI

Steps:

• Preheat oven to 350°F.
• First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid.
• Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish.
• Add uncooked rice and set aside.
• In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown.
• Do not burn them!
• but allow them to get nice and brown; Add to rice.
• In same pan, add olive oil, and heat over medium high heat.
• Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender.
• Add mixture to dish with rice and vermicelli.
• Put vegetable broth and water in a saucepan and heat until slightly boiling.
• Add bouillon cubes and turn down heat, stirring until cubes dissolve completely.
• Pour broth mixture over rice and vegetables and stir through.
• Add bay leaf.
• Cover with lid, and put in your preheated oven.
• You will need to cook this approximately 40-55 minutes, depending on your oven.
• (I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes.
• Broth will absorb and rice should be soft.
• Remove from oven and let sit, covered for 15 minutes.
• Remove lid, and remove bay leaves.
• Serve!

CONFETTI RICE

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.

CONFETTI RICE

Steps:

• 1. In 3-quart saucepan, heat water, broth and seasoning blend to boiling. Stir in rice; reduce heat to low. Cover and simmer 15 minutes.
• 2. 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.

CONFETTI RICE

Steps:

• Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
• Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
• Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve).

CONFETTI RICE

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.