Quick Confetti Rice Recipe
Quick Confetti Rice Recipe photo by Taste of Home

Quick Confetti Rice Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

2/3 cup equals 202 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 198 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Confetti Rice in Taste of Home February/March 1994, p37

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Reviewed Apr. 26, 2012

"awsome! how shipin"

Reviewed Apr. 25, 2010

"Excellent. I just add onions. A keeper!"

Reviewed Apr. 16, 2010

"My husband loves this recipe. Asks for it over and over. The only drawback is that the vegetables are cooked in the bacon fat which can be a little on the rich side."

Reviewed Sep. 22, 2009

"Very good - went well with the egg rolls I made. Yummy!!"

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