Confetti Rice Dressing
Brighten up your table with this Confetti Rice Dressing—a vibrant, flavor-packed dish that’s as beautiful as it is delicious! Made with tender long-grain rice cooked in flavorful stock and sautéed with a medley of colorful vegetables like bell peppers, carrots, and celery, this recipe delivers both taste and visual appeal. A touch of garlic, fresh herbs like parsley and thyme, and a sprinkle of lemon zest give this side dish a zesty, aromatic finish, making it perfect for any occasion. Whether served as a festive holiday side or a wholesome main, this easy-to-make Confetti Rice Dressing is a versatile, crowd-pleasing recipe that’s sure to impress. Ideal for busy weeknights with just 15 minutes of prep and packed with healthy, fresh ingredients, it’s a must-try addition to your meal plans!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium carrot, finely shredded
- 1 large celery stalk, finely diced
- 2 cloves garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon thyme leaves, fresh or dried
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 stalks green onions, thinly sliced
- 0.5 teaspoons lemon zest
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the rice and chicken or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is fully absorbed. Remove from heat and fluff with a fork.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent and fragrant.
Add the bell peppers, carrot, celery, and garlic to the skillet. Cook while stirring occasionally for 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the parsley, thyme, paprika, salt, and black pepper, ensuring the vegetables are evenly coated in the seasonings.
Add the cooked rice to the skillet with the vegetable mixture. Mix gently to combine, ensuring the rice is evenly distributed with the vegetables and seasonings.
Reduce heat to low and allow the rice dressing to warm through for about 3 minutes, stirring occasionally.
Remove from heat and sprinkle green onions and lemon zest over the top. Give the dish a final gentle toss.
Taste for seasoning and adjust with more salt or pepper if needed. Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.1 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2024 mg | 43% | |
*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.
