Vegetable Confetti Rice

"Adds a little color and flavor to plain white rice."
 
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Vegetable Confetti Rice created by HisPixie
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
  • Stir in remaining ingredients and return to a boil.
  • Reduce heat, cover and simmer for 20 minutes until rice is tender.

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  1. HisPixie
    Vegetable Confetti Rice Created by HisPixie
  2. Karamia
    This is a nice mild flavored rice. I added salt and pepper to it, next time I'll try some celery salt too. My husband really like this and it was nice to get in some extra veggies. Thanks for posting!
     
  3. Outta Here
    Vegetable Confetti Rice Created by Outta Here
  4. Outta Here
    What a nice easy dress-up for white rice! I too used chicken broth instead of water and bouillon. I may try it with some fresh or frozen peas stirred in next time for added color! Went well with a salmon dish.
     
  5. Outta Here
    What a nice easy dress-up for white rice! I too used chicken broth instead of water and bouillon. I may try it with some fresh or frozen peas stirred in next time for added color! Went well with a salmon dish.
     

RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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