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Festive Rice Medley

Vicki Zobal of Georgetown, Texas punches up the flavor and nutrition of this fast-fixing mainstay with fresh green cilantro and confetti-colored peppers.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings


  • 1-1/2 cups uncooked instant rice
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped sweet yellow pepper
  • 2 teaspoons canola oil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika, optional


  • Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through.
Nutrition Facts
1/2 cup: 130 calories, 2g fat (0 saturated fat), 0 cholesterol, 121mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.

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Average Rating:
  • katlaydee3
    Aug 28, 2017

    This was really good, and super quick and easy as a side for a Mexican dinner.

  • Angel_Food
    Apr 9, 2011

    I have been making this often since it first appeared in the magazine. I'm using brown rice now, for extra nutrition. It's a wonderful combination of flavors.

  • *cookinmomma*
    Feb 13, 2011

    This is one of my family's favorite sides. It's very easy. Sometimes I use long grain rice and I don't always have cilantro on hand but it's always yummy!