Rainbow Rice

This rice is jam-packed with flavor and is delicious with just about everything! Brown rice is kicked up with cayenne and then tossed with garlic, bell pepper, scallions, corn + cilantro. It’s a little spicy and a little sweet from the veggies + the cilantro brightens everything up! I like this on the side with some ground turkey and broccoli but it’s amazing with grilled shrimp, steak or just about anything you can think of. I like that this meets two of my requirements lately – it packs a lot of nutrition in a small amount + it’s insanely flavorful!

This makes 5 servings and here’s the nutrition for those of you tracking:

Start off by making some rice, you’ll need one cup cooked brown rice. You can follow the directions on a bag of regular rice + cook it, but I’ll be honest I use our grocery store’s boil-in-a-bag version for ease and time-saving!

Next, heat up 1/2 tbsp extra virgin olive oil in a large sautee pan over medium-high heat. Add in 2 cloves minced garlic + cook while stirring constantly until fragrant, about 15 seconds, being careful not to burn it! Add in 1 diced red bell pepper, 1 bunch sliced scallions + 1 cup corn. Sautee until slightly softened, about 3 minutes + then add in your rice and 1 tsp cayenne pepper. Stir everything together and cook until heated through. Put in a large bowl and toss with 1/2 cup chopped fresh cilantro.

Rainbow Rice

Serves 5

1 cup cooked brown rice

1/2 tbsp extra virgin olive oil

2 cloves garlic, minced

red bell pepper, diced

1 bunch scallions, sliced

1 cup corn

1 tsp cayenne

1/2 cup fresh cilantro, chopped

Next, heat up olive oil in a large sautee pan over medium-high heat. Add in garlic + cook while stirring constantly until fragrant, about 15 seconds, being careful not to burn it! Add in bell pepper, scallions + corn. Sautee until slightly softened, about 3 minutes + then add in your rice and cayenne pepper. Stir everything together and cook until heated through. Put in a large bowl and toss with cilantro.