Confetti Rice

A close up, horizontal shot of a red pot full of rice with finely chopped vegetables in it.

Fluffy rice and tasty vegetables transform plain, boring rice into an absolute showstopper in this quick and easy Confetti Rice recipe.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

1 tablespoon, plus 1 teaspoon olive oil divided
½ red pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
½ yellow pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
½ green pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
1 large carrot peeled and diced very small, approximately ¼-inch pieces, about ½ cup
⅛ head of purple cabbage finely shredded and chopped very small, about 1 cup
⅛ head of green cabbage finely shredded and chopped very small, about 1 cup
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
½ medium yellow onion diced very small, approximately ¼-inch pieces, about ⅔ cup
3 cloves garlic minced
1½ cups Jasmine rice
3 cups vegetable or chicken broth

Instructions

In a large skillet over medium-high heat, warm about a tablespoon of oil. Add the bell peppers, carrot, and both cabbages. Toss to coat. Sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 4-5 minutes. Transfer to a plate.
Return the pan to the stove over medium-high heat and add about a teaspoon of oil. Add the garlic and onion, and cook for about a minute. Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
Remove from the heat, fluff the rice with a fork, and stir in the vegetables. Taste and add salt or pepper, if desired. Serve warm.

Notes

If you already have a batch of vegetable confetti tucked into your fridge, you'll need about 4 cups worth of the vegetable mix, or exactly half of that recipe.

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

Nutrition