Confetti Rice Pilaf
Brighten up your dinner table with Confetti Rice Pilaf, a vibrant and flavorful side dish that's as visually appealing as it is delicious. This easy recipe combines fluffy, perfectly cooked long-grain white rice with a colorful medley of finely diced vegetables, including bell peppers, carrots, zucchini, and peas, creating a dish that lives up to its festive name. Toasting the rice before simmering it in savory vegetable broth infuses each grain with rich, nutty flavor, while a touch of butter and olive oil enhances its luxurious texture. Ready in just 45 minutes, this one-pot rice pilaf is perfect for weeknight dinners or special gatherings. Garnish with fresh parsley for a pop of brightness, and serve it alongside your favorite mains for a dish that's sure to impress.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 medium carrot, finely diced
- 1 medium zucchini, finely diced
- 3 cloves garlic, minced
- 0.5 cups frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside to drain.
In a large saucepan or deep skillet with a lid, heat the butter and olive oil over medium heat.
Add the diced onion, red bell pepper, carrot, and zucchini to the pan. Sauté for 5-7 minutes, or until the vegetables are softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the drained rice to the pan and stir to coat the grains with the butter and vegetables. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the vegetable broth, then season with salt and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with the lid. Simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
Remove the pan from the heat and gently stir in the frozen peas. Cover the pan again and let it sit for 5 minutes, allowing the peas to heat through and the rice to finish steaming.
Fluff the rice with a fork and taste for seasoning. Adjust with additional salt and pepper if needed.
Transfer the Confetti Rice Pilaf to a serving dish and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 704 mg | 15% | |
*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.
