Slice of Southern: Beth's Confetti Rice

Beth's Confetti Rice: Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor. Amazing! This is the PERFECT rice to serve with any grilled meat. Slice of Southern

Everyone needs a good side dish that will go with many types of meat and that's what we are going to talk about today.

It's still late summer here in Southern California and we are still grilling every chance we get. Actually, we'll be grilling well into October as the weather tends to be warm. So I wanted to make a rice dish to go with some shrimp and scallops we were grilling (recipe coming). You know rice goes well with any type of meat. But I wanted to jazz this up a bit. Something sort of like a pilaf with veggies, or like a Caribbean confetti rice, but my style. Thus, Beth's Confetti Rice was born!

BETH'S CONFETTI RICE

Imagine a nice basmati rice cooked until fluffy and tender, then tossed with an array of veggies. Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor. Amazing! This is the PERFECT rice to serve with any grilled meat.

This side dish is perfect for late summer gatherings. It goes well with pork, steak, fish, and chicken dishes whether they are grilled or baked or pan fried. It's just a great compliment that you will want to eat over and over.

Enjoy!

Beth's Confetti Rice

serves 4-6

1 cup long grain basmati rice, rinsed well
1½ cups chicken broth, low sodium

2 Tablespoons butter

1/2 cup red bell peppers, diced

1/2 medium sweet onion, diced
1/2 cup frozen peas
½ cup frozen or fresh corn
2 cloves garlic, minced

salt and pepper
¼ cup cilantro, chopped

Add the rice, and broth medium sauce pot. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed about 15-20 minutes. Remove from heat.

Meanwhile, add the butter to a large skillet over medium heat. Add the bell peppers and onions. Sauté for 2-3 minutes, to soften. Add the peas, corn and garlic. Season with salt and pepper. Stir and cook for another 2 minutes until heated through. Add the cooked rice to the skillet and toss well to combine. Sprinkle with the cilantro and toss. Serve warm as a side dish.