Mexican Confetti Rice
Loaded with colorful veggies and black beans, this healthy recipe makes a flavorful side for anything from grilled shrimp to baked chicken...and certainly anything with a Mexican flare. You can add corn, a teaspoon of chili powder, and/or top with salsa and avocados. For added flavor, stir in a 4 to 8 ounces of browned sausage...or serve with no meat for a satisfying vegetarian meal.

Yields 6-8 servings.


  • 1 cup uncooked brown rice (I use regular long grain; see notes)
  • 1/2 teaspoon ground turmeric
  • 2 cups chicken broth (use vegetable broth for a vegetarian option)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 bell peppers, seeded and diced (I like to use one red, one yellow–use what you prefer)
  • 1 large jalapeno pepper, seeded and diced (leave some seeds if you prefer some heat)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded sharp cheddar or Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • Optional: chopped avocado, salsa, lime wedges


  1. Bring chicken broth to a boil in a small- to medium-size pot, and then stir in the turmeric and brown rice. Bring back to a boil, stir the rice, and then lower the heat and cook for 35 to 40 minutes or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let rest, covered, for 5 minutes.
  2. While the rice is cooking, chop the veggies and then heat the olive oil in a large skillet (I use a 12-inch cast iron pan) over medium-high heat. Add the onion, and sauté until softened and beginning to brown, about 5 minutes. Stir in the bell peppers, jalapeño, cumin, and salt. Cook for 3 to 4 more minutes or until the peppers are crisp-tender.
  3. Remove the pan from the heat and stir in the drained beans and the cooked rice. Stir in the cilantro and sprinkle with the cheese. For an optional garnish, sprinkle with additional cilantro. If desired, offer chopped avocado, salsa, and/or lime wedges to squeeze over the rice.


  • I use regular long grain rice in this recipe for best flavor as basmati rice has a nutty flavor and jasmine rice is slightly floral. If you prefer to use white rice, reduce the broth by 1/4 cup and cook for 15-20 minutes or until the broth is absorbed and the rice is tender.

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