Confetti Rice Pilaf Confetti Rice Pilaf

Author: Canadian Living

With variety of colours and textures, this fluffy pilaf brightens up any plate. It's also a tasty way to enjoy frozen vegetables or use up any leftover cooked vegetables.

  • Portion size 4 servings


  • 1 tablespoon butter
  • 1 onion chopped
  • 1 sweet red pepper diced
  • 2 cloves garlic minced
  • 1 cup parboiled long-grain rice
  • 1 1/2 cup vegetable stock
  • 1 1/2 cup chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn kernels


In heavy saucepan, melt butter over medium heat; cook onion, red pepper and garlic, stirring occasionally, for about 5 minutes or until softened.

Stir in rice to coat. Add vegetable stock, salt and pepper; bring to boil. Cover, reduce heat and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Add peas and corn; stir with fork until evenly distributed throughout rice. Remove from heat; let stand, covered, for 5 minutes or until vegetables are hot.


Nutritional facts Per serving: about

  • Protein 6 g
  • Calories 255.0
  • Total fat 4 g
  • Total carbohydrate 49 g
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Confetti Rice Pilaf