Confetti Rice

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 5 to 6 servings
Share This Recipe

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

  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.