Confetti Fried Rice Recipes

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CONFETTI RICE



Confetti Rice image

Provided by Martina McBride

Categories     side-dish

Time 35m

Yield 5 to 6 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
1/2 red bell pepper, seeded and chopped
1/4 medium jalapeño pepper, seeded and chopped (optional)
1 garlic clove, chopped
1 1/2 cups long-grain white rice
1 cup frozen corn, thawed
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 1/4 cups chicken stock
1/4 cup chopped fresh cilantro
1 tomato, seeded and diced

Steps:

  • Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
  • Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
  • Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

QUICK CONFETTI RICE



Quick Confetti Rice image

I still enjoy the superb combination of bacon and rice in this dish. The peas add color and a bit of crunch. It's so easy to make, and so good. - Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 cup uncooked long grain rice
1/2 pound sliced bacon, diced
1 cup diced carrots
1 cup diced celery
1/2 cup fresh or frozen peas
Soy sauce, optional

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoon drippings. , In same skillet, saute carrots and celery in drippings until crisp-tender. Add the rice and peas; cook and stir until heated through. Stir in bacon. Serve with soy sauce if desired.

Nutrition Facts : Calories 202 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CONFETTI BROWN RICE



Confetti Brown Rice image

Colorful veggies and a hint of lemon juice brighten up this savory rice dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon margarine
1/2 cup uncooked brown rice
1 1/2 cups sliced fresh mushrooms (4 ounces)
2 medium green onions, thinly sliced (2 tablespoons)
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained
1 tablespoon lemon juice

Steps:

  • Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
  • Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

CONFETTI FRIED RICE



Confetti Fried Rice image

Can't wait to try this delicious-sounding recipe. Try this wonderful recipe with your next stir-fry or just by itself! Recipe is from my Kenny Roger's cookbook. (Prep time does not include cooking time for rice).

Provided by DailyInspiration

Categories     Ham

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

vegetable oil (or your choice of oil, coconut oil sounds wonderful to me)
2 eggs, beaten
2 large garlic cloves (pressed or minced)
2 tablespoons gingerroot, minced
6 cups rice (unsalted, cooked)
1 (8 ounce) can water chestnuts, sliced (drained)
1 cup ham, julienned
1 cup carrot, shredded
1 cup frozen peas, thawed
1 cup green onion, chopped
1/3 cup soy sauce

Steps:

  • Heat 2 tablespoons oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set spooning oil over eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
  • Add 3 tablespoons oil to skillet. Saute garlic and ginger. Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.

CONFETTI RICE



Confetti Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 3/4 cups chicken stock
1 tablespoon butter
1 cup light brown rice (recommended: Texmati)
2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red
1 lime, juiced

Steps:

  • Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

CONFETTI RICE



Confetti Rice image

Put a colorful side on your holiday plate with this 25-minute confetti rice recipe. Starting with Zatarain's Long Grain and Wild Rice, toasted pecans add crunch and just a tad of nuttiness. Mix bell pepper, onion, and black pepper, and let the celebration begin.

Provided by Zatarains

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/4 cups water
1 (7 ounce) package ZATARAIN'S® Long Grain & Wild Rice Mix
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon ground black pepper
2/3 cup toasted chopped pecans

Steps:

  • Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
  • Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
  • Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve).

Nutrition Facts : Calories 131.1, Fat 13.3, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 3.1, Fiber 1.6, Sugar 1.3, Protein 1.3

FUNFETTI® RICE



Funfetti® Rice image

Dress up plain white rice with this quick and simple recipe. Feel free to make this your own - add ground cumin on Mexican night or curry powder for Indian night!

Provided by Patty Cakes

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 6

Number Of Ingredients 10

3 cups cooked rice
2 teaspoons garlic powder
2 teaspoons onion powder
salt and ground black pepper to taste
2 tablespoons grapeseed oil
½ red bell pepper, chopped
½ carrot, chopped
½ stalk celery, chopped
¼ cup water
½ cup French-fried onions

Steps:

  • Place rice in a large bowl. Season with garlic powder, onion powder, salt, and black pepper.
  • Heat oil in a large skillet over medium heat. Add red bell pepper, carrot, and celery; cook and stir until tender, about 5 minutes. Add seasoned rice and water; cook until rice is heated through, about 5 minutes. Add French-fried onions; toss to combine.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 32.8 g, Fat 14.2 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 194.7 mg, Sugar 1.2 g

CONFETTI RICE WITH BAKED TOFU AND GREEN ONION OMELET STRIPS



Confetti Rice with Baked Tofu and Green Onion Omelet Strips image

Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay.

Yield Makes 4 servings

Number Of Ingredients 13

1 large egg
1 tablespoon plus 1/3 cup water
2 tablespoons plus 1/2 cup thinly sliced green onions
3 tablespoons soy sauce
2 1/2 teaspoons oriental sesame oil
3 teaspoons vegetable oil
8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets
1 cup chopped carrots
2 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
3 cups chilled cooked medium-grain white rice (about 1 cup uncooked)
1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces
2 tablespoons unseasoned rice vinegar

Steps:

  • Whisk egg and 1 tablespoon water in small bowl to blend. Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute. Add egg mixture and tilt skillet to coat bottom. Cook until omelet is set, about 1 minute. Turn out omelet; cut into strips.
  • Add broccolini, carrots, and remaining 1/3 cup water to same skillet. Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.
  • Heat wok or large nonstick skillet over high heat 1 minute. Add remaining 2 teaspoons vegetable oil, ginger and garlic. Stir 20 seconds. Add broccolini, carrots, rice, and tofu. Toss to blend. Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil. Toss until mixture is heated through, about 3 minutes. Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.

MEXICAN CONFETTI RICE



Mexican Confetti Rice image

Categories     Rice     Tomato     Vegetable     Side     Cinco de Mayo     Corn     Pea     Carrot     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 1/2 cups long-grain white rice
1 medium onion, chopped
2 teaspoons minced garlic
3 cups canned low-salt chicken broth
1/4 cup tomato sauce
1 teaspoon salt
1 1/2 cups thinly sliced peeled carrots
1 cup frozen corn kernels
1/2 cup frozen green peas

Steps:

  • Heat oil in heavy large pot over medium heat. Add rice and stir 5 minutes. Add onion and garlic and sauté until onion is slightly softened, about 5 minutes. Add broth, tomato sauce and salt; bring to boil over medium-high heat. Boil uncovered until about half of broth is absorbed, stirring often, about 10 minutes.
  • Mix carrots, corn and peas into rice. Cover pot tightly with lid. Reduce heat to low and cook until rice is tender and liquid is absorbed, about 10 minutes longer. Remove from heat. Let stand covered 10 minutes before serving. (Can be made 2 hours ahead. Cover rice with paper towel and let stand at room temperature. Remove towel; rewarm rice over low heat, stirring often.)

CONFETTI RICE



Confetti Rice image

This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked long grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup frozen green peas, thawed
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Nutrition Facts :

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