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Quick Confetti Rice

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


  • 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


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

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Average Rating:
  • yukiri
    Apr 26, 2012

    awsome! how shipin

  • Originaltatie
    Apr 25, 2010

    Excellent. I just add onions. A keeper!

  • dburrows
    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.

  • micah1
    Feb 6, 2010

    No comment left

  • cookinNC
    Sep 22, 2009

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