Confetti Rice — The Welcome-Home Sunday

Cody came home Wednesday June second. Aunt Tammy drove him from the unit. He is on supervised parole until November — the original release date. Mr. Garcia at the auto-body shop has held the position; Cody starts Friday morning at six.

The recipe Sunday was confetti rice — rice with finely diced bell peppers, carrots, peas, and corn for the welcome-home Sunday dinner. The four of us at the table together.

The recipe is below.

Confetti Rice

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1/2 medium onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced (or one 4 oz jar of pimentos, drained)
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth or water
• 1 cup frozen corn kernels (or canned, drained)
• 1 cup frozen peas
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley or cilantro, chopped (optional)

Instructions

1. Sauté the aromatics. Heat the oil in a large skillet or saucepan over medium heat. Add the onion and bell peppers and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic and cook another 30 seconds until fragrant.
2. Toast the rice. Add the dry rice to the pan and stir to coat with the oil and vegetables. Toast for 1–2 minutes, stirring frequently, until the rice smells slightly nutty. This step builds flavor and helps the grains stay separate.
3. Add liquid and seasonings. Pour in the broth (or water), then stir in the cumin, paprika, salt, and pepper. Bring to a boil over medium-high heat.
4. Simmer covered. Once boiling, reduce heat to low, cover tightly, and cook for 15 minutes. Do not lift the lid during this time.
5. Add the vegetables. Remove the lid and scatter the frozen corn and peas over the top. Replace the lid and cook for an additional 3–5 minutes, until the vegetables are warmed through and the liquid is fully absorbed.
6. Fluff and finish. Remove from heat. Fluff the rice with a fork, folding the vegetables throughout. Taste and adjust salt and pepper. Top with fresh parsley or cilantro if using. Serve hot straight from the pan.

Nutrition (per serving)

Calories: 265 | Protein: 7g | Fat: 4g | Carbs: 50g | Fiber: 3g | Sodium: 310mg