Vegetable Confetti Rice
Transform your weeknight dinners with this vibrant and flavorful Vegetable Confetti Rice, a colorful medley of sautéed bell peppers, crisp carrots, sweet peas, and fluffy long-grain white rice. Perfectly seasoned with soy sauce, garlic, and a hint of black pepper, this easy-to-make dish is a delightful balance of textures and tastes. Ready in just 35 minutes and brimming with fresh, wholesome ingredients, it’s an ideal choice for a healthy side dish or a light vegetarian main course. Garnished with fragrant parsley, this recipe not only looks like a festive celebration on your plate but also offers a nutritious way to liven up your mealtime routine. Perfect for families, meal prep, and anyone who loves a quick, nutritious meal bursting with color and flavor!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium carrot, finely diced
- 1 cup frozen green peas, thawed
- 2 cloves garlic, minced
- 2 teaspoons soy sauce
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, stir, cover, and reduce the heat to low. Simmer for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, yellow bell pepper, and carrot to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Stir in the green peas and minced garlic. Cook for 2-3 minutes until the peas are heated through and the garlic is fragrant.
Add the cooked rice to the skillet and gently toss with the vegetables until well combined.
Drizzle the soy sauce over the rice and vegetables, then sprinkle with salt and black pepper. Stir to distribute the seasoning evenly.
Cook for an additional 2 minutes to allow the flavors to meld together.
Remove from heat, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 338 mg | 7% | |
*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.
