Confetti Rice
Confetti rice is a fun mix of fluffy brown rice and colorful bell peppers that’s great as a side dish or for tacos or grain bowls.
Yield: 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1 ½ cups chopped bell peppers, mix of green, red, yellow and/or orange
- 2 cups brown rice (see notes for white rice)
- 4 cups low-sodium chicken or vegetable broth
- ½ cup chopped fresh parsley or cilantro
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional toppings:
- Shredded cheddar or Monterey Jack cheese
- Pickled jalapeños, hot sauce or sriracha for some heat
Instructions
- Heat butter and oil in a large skillet (one that has a lid) over medium heat.
- Add onions and peppers and sauté for 3-4 minutes, until slightly softened.
- Add brown rice and stir well to coat the rice in the oils.
- Add broth, turn up the heat to high and bring to a boil.
- Reduce heat to medium low, cover and simmer for about 35 minutes, until the rice is cooked and the liquid is mostly absorbed. If you check at 35 minutes and the rice is not quite finished but the liquid is mostly absorbed, add another splash of broth or some water, cover, reduce heat to low and cook another 5 minutes, then recheck.
- Stir in the parsley or cilantro, salt and pepper. Taste and adjust seasonings.
- Serve hot with any additional toppings. Enjoy!
Notes
Rice: I use brown rice but you can make this with regular long grain white rice as well. Just reduce the cooking time, after you’ve put the lid on, to 18 minutes and check it then.
Herbs: You can skip adding the fresh parsley or cilantro at the end, if you don’t have any. I’ve made it without and it’s still super tasty.
Servings: This makes a lot - I love having leftovers for tacos or grain bowls - but you can also easily halve the recipe if you prefer.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave until hot.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 788mg | Fiber: 2g | Sugar: 5g
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