Confetti Rice
This versatile dish can be swapped for 1 cup no-salt-added garbanzo beans for a vegetarian option or omit the chicken and use as a great side dish. Whatever variation you choose, this colorful dish is sure to brighten up any dinner table.
Makes
Serving size
Ingredients
1 cup chicken breast, diced
2 teaspoons Mrs. Dash® garlic herb seasoning
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon black pepper
2 tablespoons oil, divided
2 cups corn kernels
1 cup red bell pepper, chopped
1 cup red onion, chopped
1 cup zucchini, chopped
1 package (8.8 ounce) of Uncle Ben’s® Ready Rice, heated
8 tablespoons finely shredded cheddar cheese
Special equipment:
Large wok
Instructions
- Toss the chicken with the seasonings.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add chicken and cook 4-6 minutes or chicken is 165°
- Remove chicken and set aside.
- Heat remaining tablespoon of oil and add the corn, bell pepper, and onions. Cook for 6-8 minutes or until the moisture in the pan begins to evaporate.
- Add the zucchini and cook and cook 4-5 minutes or zucchini is tender crisp and is vibrant green.
- Add the chicken and rice and cook for 2 minutes or chicken is heated through.
- Serve 1 cup rice per person, topped with 2 tablespoons of shredded cheddar.
Cooking Tip
For a different flavor, you can consider roasting the corn kernels first before sautéing.
Recipe developed by Sarah Cortese, RD/LD
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