Confetti Rice

So I’ve got the best Dad ever. Seriously he rocks, he’s the reason I can actually cook. He taught me every 101 to cooking there is and then some. This recipe is his brain child. I can’t remember when he came up with it…all I know is it is one very yummy summer side dish. Of course it works in the winter, but it’s fantastic with a side of grilled shrimp or steak. Now the amounts for everything are going to seem like a lot, but when my Dad cooks he’s serving up food for 6-8 people, plus he always wants leftovers {smart…smart man}. If you don’t need this much half the recipe, or make all of it and use it for leftovers and freeze some of it!

You ready?

Ingredients:
• 6-8 bags of boiling bag white rice
• 1 bunch of parsley
• 1 Red Pepper, finely finely diced
• 1 Yellow pepper, finely finely diced
• 1 Medium onion, finely finely diced
• 3-4 Cloves of garlic, finely minced
• Butter {or olive oil}
• Salt + Pepper

How To:
• Chop up your peppers and onions in a tiny dice add them into a pan with some butter and saute, on medium until soft and the onions are see-through about half way through cooking, add in your minced garlic. Transfer it to your serving bowl, and cover with aluminum foil.

• The Genius of this recipe is that my dad normally does step one two or three {or more} hours before dinner. Heck you could do it the night before if you want. So just leave that bowl on the counter until your ready to make your rice {unless you’re night-before{ing} it…then stick it in the fridge it.

• Boil your water for your rice, and cook according to directions. While your rice is cooking chop up your parsley. Add rice and parsley into serving bowl and mix well, sprinkle a little salt and pepper, mix again. Boom.

You’re done!  Enjoy 🙂