Confetti Rice

4 Servings

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1. In a large frying pan, heat oil over medium heat.

2. Add mushrooms and garlic. Cook for 3 minutes, stirring often.

3. Stir in carrots, black pepper,chicken broth, 1 cup water, and rice.

4. Cover, reduce heat to low, and simmer for 20 minutes, until rice is cooked.

5. Stir in peas. Cover and let sit for 5 minutes.

6. Refrigerate leftovers.


For the best buy, choose mushrooms that look smooth and dry. They should not smell moldy! To prepare fresh mushrooms, rinse under running water. Pat dry with a paper towel if desired. Trim off rough ends of stems. To store fresh mushrooms, place them in a paper bag and refrigerate for up to 5 days.


2 teaspoons vegetable oil

12 mushrooms, sliced

2 garlic cloves, minced

2 carrots, peeled and sliced

Black pepper, to taste

1 cup chicken broth

1 cup uncooked rice

1/2 cup peas


Cutting board, Measuring spoons, Measuring cups, Sharp knife, Mixing spoon, Large frying pan