Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.
- 2 cups cooked long grain rice
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped yellow onion
- ¼ cup finely chopped carrot , peeled
- 2 Tablespoons butter
- ½ teaspoon salt
- ⅙ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
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Recipe calls for 2 cups of pre-cooked long grain white rice, which needs to be hot when you add cooked veggies, so plan accordingly. Cook the rice in water. DO NOT add additional butter or seasonings. Once done, put rice in serving bowl; fluff with a fork. Set aside (keep hot).
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Melt 2 Tablespoons butter in skillet on medium-low heat. Add onion, red and green bell peppers, and carrots to skillet. Cook, stirring occasionally, for 4-5 minutes, or until veggies become tender.
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Pour cooked veggies (and any remaining butter in skillet) onto the rice. Stir well, to combine. Add salt, pepper, and garlic powder. Stir again, to combine. Taste- add additional salt and pepper, if desired. Serve rainbow rice hot, and enjoy!