On Line Cookbook
Confetti Wild Rice
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • Confetti Rice:
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cups (475 ml) long grain wild rice
  • 4 cups (950 ml) chicken stock
  • 1 cup (225 ml) fresh frozen green peas
  • Annatto oil:
  • 1 cup (225 ml) olive oil
  • 1/2 cup (125 ml) annatto seeds
  • To make oil:
  • Bring 1 cup (225 ml) olive oil with 1/2 cup (125 ml) annatto seeds to almost a boil.
  • Simmer 5 minutes.
  • Strain oil and cool.
  • Refrigerate.
  • Use about 1 tsp (5 ml) to 2 tsp (10 ml) in rice dishes.
  • Confetti rice:
  • Saute onions and peppers till soft but not browned.
  • Stir in raw rice and cook a few minutes.
  • Add the stock and annatto oil and bring to a boil.
  • Cover and simmer until rice is tender.
  • Let rest off the heat 5 minutes.
  • Fluff with fork.
  • Season to taste.
  • Stir in thawed green peas.
Note: Annatto seeds are achiote seeds. The seeds are simmered in oil to extract the orange yellow color used in many Hispanic dishes. The colored oil may color grains, pastries , vegetables or even add a golden yellow color as a poultry baste.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.