Festive Rice Medley
Vicki Zobal of Georgetown, Texas punches up the flavor and nutrition of this fast-fixing mainstay with fresh green cilantro and confetti-colored peppers.
Ingredients
- 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
Reviews
This was really good, and super quick and easy as a side for a Mexican dinner.
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.
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!