Confetti Rice Recipe
Confetti Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Confetti Rice in Light & Tasty August/September 2004, p29

Nutritional Facts

3/4 cup: 144 calories, 0 fat (0 saturated fat), 0 cholesterol, 294mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 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
  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Confetti Rice in Light & Tasty August/September 2004, p29

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