Cumin Confetti Rice Recipes

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CUMIN CONFETTI RICE



Cumin Confetti Rice image

Carrot, green onions and bell peppers give this skillet rice dish a blast of color and flavor.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 22m

Yield 4

Number Of Ingredients 9

1/2 cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
3 garlic cloves, finely chopped
16 medium green onions, chopped (1 cup)
1 medium green bell pepper, diced (1 cup)
1 medium red bell pepper, diced (1 cup)
2 cups cooked brown or basmati rice
1/4 cup shredded carrot
1 teaspoon soy sauce
1/4 teaspoon ground cumin

Steps:

  • Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook garlic, onions and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell peppers are tender.
  • Stir in remaining ingredients; cook until hot.

Nutrition Facts : Calories 135, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg

CUMIN RICE



Cumin Rice image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup converted rice
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth or water
2 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf

Steps:

  • Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
  • Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
  • Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams

CONFETTI RICE



Confetti Rice image

This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked long grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup frozen green peas, thawed
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Nutrition Facts :

CONFETTI RICE



Confetti Rice image

Provided by Martina McBride

Categories     side-dish

Time 35m

Yield 5 to 6 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
1/2 red bell pepper, seeded and chopped
1/4 medium jalapeño pepper, seeded and chopped (optional)
1 garlic clove, chopped
1 1/2 cups long-grain white rice
1 cup frozen corn, thawed
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 1/4 cups chicken stock
1/4 cup chopped fresh cilantro
1 tomato, seeded and diced

Steps:

  • Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
  • Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
  • Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

CONFETTI CUMIN RICE



Confetti Cumin Rice image

Make and share this Confetti Cumin Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup vegetable broth
3 cloves garlic, minced
1 cup chopped green onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cups cooked brown rice or 2 cups cooked basmati rice
1/4 cup shredded carrot
1 tablespoon soy sauce
1/4-1/2 teaspoon ground cumin
salt and pepper

Steps:

  • Add broth to a 10-inch non-stick skillet.
  • Over medium-high heat bring to a boil.
  • Add garlic, green onion, and bell peppers.
  • Cook in broth for 5-8 minutes, stirring frequently; cook until peppers are tender.
  • Stir in remaining ingredients.
  • Continue to cook and stir occasionally until mixture is heated throughly.
  • We like a strong cumin flavor but if you are unsure, start low and work your way up.

Nutrition Facts : Calories 143.7, Fat 1.1, SaturatedFat 0.2, Sodium 263.6, Carbohydrate 30.4, Fiber 4.1, Sugar 3.5, Protein 4.1

BLACK BEAN AND RICE CONFETTI SALAD



Black Bean and Rice Confetti Salad image

This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.

Provided by ButterflyVioletta

Categories     Black Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

2 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 (1 lb) package long-grain rice (2 cups uncooked)
3 bay leaves
2 (15 ounce) cans black beans, drained, rinsed
2 red bell peppers, diced
1 medium red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
6 tablespoons lime juice
3 tablespoons red wine vinegar
3 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt

Steps:

  • Bring chicken broth and water to boil in heavy large saucepan.
  • Add rice and bay leaves.
  • Bring to boil.
  • Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
  • Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
  • Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
  • Season salad to taste with salt and pepper.
  • Cover and refrigerate. Serve chilled.

Nutrition Facts : Calories 337, Fat 10.3, SaturatedFat 1.6, Sodium 432.4, Carbohydrate 50.5, Fiber 7.4, Sugar 1.7, Protein 10.9

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