Festive Rice Medley Recipe
Festive Rice Medley Recipe photo by Taste of Home
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Festive Rice Medley Recipe

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Vicki Zobal of Georgetown, Texas punches up the flavor and nutrition of this fast-fixing mainstay with fresh green cilantro and confetti-colored peppers.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings


  • 1-1/2 cups uncooked instant rice
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped sweet yellow pepper
  • 2 teaspoons canola oil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika, optional

Nutritional Facts

130 calories: 1/2 cup, 2g fat (0g saturated fat), 0mg cholesterol, 121mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch.


  1. Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through. Yield: 5 servings.
Originally published as Festive Rice Medley in Simple & Delicious March/April 2006, p13

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Reviewed Apr. 9, 2011

"I have been making this often since it first appeared in the magazine. I'm using brown rice now, for extra nutrition. It's a wonderful combination of flavors."

Reviewed Feb. 13, 2011

"This is one of my family's favorite sides. It's very easy. Sometimes I use long grain rice and I don't always have cilantro on hand but it's always yummy!"

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