Wednesday, October 27, 2010

Confetti Rice

I love this rice and would make it every week if my boys would let me. It's really easy and if you wanted to add some spice, add in a can of rotel! Did you know that when you combine butter and olive oil it allows you to cook at a higher temperature without burning your food as quickly? Sure does :)

1 cup rice
1/3 cup finely diced multi color peppers (about 6 strips of each)
1/4 cup finely diced onion
1 tsp butter
1 tsp olive oil
2 cups chicken stock/broth

Rinse rice, set aside. In a large pan heat butter and oil over medium high heat. Add in peppers and onion, saute 1-2 minutes. Add in rice, stirring to combine and "toast" for about 1 minute.
Add in stock, bring to a boil, reduce to a simmer, cover and cook according to rice package directions. When rice is finished, fluff with a fork and enjoy.

1 comment:

thebigredpot said...

yes!! Great input! I've been meaning to do a post on the value of frozen vegetables and with winter just around the corner, I think it's time! Thanks Lauren :)