Name: Confetti Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 5 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 medium onion, finely chopped; 1/2 red bell pepper, seeded and chopped; 1/4 medium jalapeño pepper, seeded and chopped (optional); 1 garlic clove, chopped; 1 1/2 cups long-grain white rice; 1 cup frozen corn, thawed; 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 2 1/4 cups chicken stock; 1/4 cup chopped fresh cilantro; 1 tomato, seeded and diced

Directions

Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

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Confetti Rice

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