Confetti Rice
Brighten up your dinner table with this vibrant and flavorful Confetti Rice recipe, a colorful medley of tender white rice and an array of sautéed vegetables like red bell peppers, carrots, peas, and onions. Perfectly seasoned with aromatic spices like turmeric, cumin, and paprika, this dish not only stands out visually but delivers a warm, savory depth of flavor in every bite. Ready in just 30 minutes, Confetti Rice is an ideal side dish for busy weeknights or festive occasions, adding a pop of color and nutrition to any meal. Topped with a touch of fresh cilantro, it’s a crowd-pleaser that pairs beautifully with grilled meats, roasted vegetables, or even on its own as a light vegetarian main course. Keywords: Confetti Rice recipe, colorful rice dish, easy side dish, seasoned rice with vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, finely chopped carrot
- 1 cup frozen peas
- 2 cloves, minced garlic
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons paprika
- 0.5 teaspoons ground cumin
- 0.75 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and set aside.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2-3 minutes until slightly softened.
Stir in the red bell pepper, carrot, and garlic. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the peas, turmeric, paprika, cumin, salt, and black pepper. Stir well to coat the vegetables in the spices, and cook for an additional 2 minutes.
Reduce the heat to low and add the cooked rice to the skillet. Gently fold the rice and vegetables together until evenly combined and heated through.
Taste and adjust seasoning if needed. Garnish with freshly chopped cilantro and serve warm.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
