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Make-ahead Confetti Rice

You can tweak this make-ahead confetti rice any way you'd like and it'll be delicious. Skip the wine if you want, add more or less vegetables, play around with it!
Servings: 8 people

Ingredients

Rice

  • 1 Tablespoon avocado oil
  • 2 Tablespoons butter
  • 2 cups rice (the recipe is based on this rice which is my favorite)
  • 3 cups chicken broth (water is fine but not as flavorful or nutritious)
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Veggies

  • 3 Tablespoons butter or avacodo oil (or I do a mix)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 onions diced
  • 1/2 cup organic carrots, diced (or I used pre-cut organic julienned carrots)
  • 1/2 cup organic celery, diced
  • 1/2 cup organic red peppers, diced (or green peppers, or both!)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1/4 cup white wine (whatever kind you like)

Before serving:

  • 1/2 cup more broth and/or white wine
  • More sea salt & pepper to your taste

Instructions

Rice

  • Add the butter and avocado oil to the pan you'll be cooking your rice in and using medium/high heat, stir the rice around until it begins to get crispy in spots, about 3-5 minutes. Keep stirring so it doesn't stick and burn. Add the broth, sea salt and pepper and bring to a boil. Move to low heat, cover and leave it for 20 minutes. (Or longer depending on your pan, check to be sure it's done and if not, cook longer.)

Veggies

  • While the rice is cooking, work on the veggies.
  • In a large skillet (I use my favorite pan!), add butter/oil, sea salt and pepper, and first saute the onions until they start to brown. Add carrots and celery and cook for a few minutes until they just start to soften, then add the peppers and cook for 2 minutes, then add the garlic last and cook for 1 minute. You want the veggies just soft, but still with a little crisp.
  • Deglaze the pan with the white wine and cook for a minute or so, most of the wine will evaporate. Remove from heat.

Bring it together

  • Mix the rice and the veggies and serve, adding more sea salt and pepper to taste.

OR for making ahead:

  • Put it all into a greased 9x13 glass dish, let cool then keep in the fridge.
  • About 20 minutes before serving, preheat the oven to 350*.
  • Pour more broth/wine over the rice/veggies and pop into the oven to reheat for 10-15 minutes until heated through.
  • As you serve, add more sea salt and pepper as needed to taste.

Notes

Note that the veggie amounts are all approximate, you can add more or less as you prefer.