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Confetti Rice Salad

H-E-B Showtime, April 2012


Quick and easy

Quick and easy

Quick and easy
try this

Prep Time:

15 minutes

Cook Time:

15 minutes


6 - 8 servings


1  c.  uncooked long-grain white or brown rice

2  Tbsp.  H-E-B Reserve Olive Oil

1  carton  H-E-B Ready, Fresh, Go! 3-Color Diced Bell Peppers

1 1/2  c.  fresh or frozen corn kernels

1  poblano chile pepper, seeded and chopped

1/4  c.  chopped fresh cilantro, optional

1  Tbsp.  fresh lime juice (or more, as desired)

•  salt

1  large  avocado, diced


Cook rice according to package directions until just tender. Let stand 5 minutes, covered.

In the meantime, heat oil in a large skillet over medium heat. Add diced bell peppers, corn, and poblano chile. Stir-fry 5 minutes or until vegetables are just tender. Transfer mixture to a large serving bowl.

Fluff rice with a fork; then toss with veggies, cilantro (if using) and lime juice. Season to taste with salt. Add diced avocado and stir gently. Serve at room temperature or refrigerate and serve chilled.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, April 2012

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