Recipe courtesy of Martina McBride

Confetti Rice

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 5 to 6 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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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