Confetti Rice

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 3/4 cups chicken stock

1 tablespoon butter

1 cup light brown rice (recommended: Texmati)

2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red 

1 lime, juiced


  1. Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.