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Confetti Rice

Serves 4

Add some colorful flare to your next Mexican meal! Serve Rach’s Confetti Rice with
Refried Pinto Beans and Chicken Tacos.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1/2 red bell pepper, seeded and finely chopped
  • 1/2 green bell pepper, seeded and finely chopped
  • 1/2 yellow bell pepper, seeded and finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 cups rice
  • 2 1/2 cups chicken stock
  • Salt and freshly ground black pepper


  1. Place a medium pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the peppers, onion, garlic and spices to the pan and cook until the veggies begin to soften, 3-4 minutes.
  2. Add the rice and stock to the pot, then season with salt and pepper and bring up to a bubble. Place a lid on the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes. Fluff the rice with a fork and serve.