Rainbow Rice | Confetti Rice

This Rainbow Rice is a fresh and springy mixed vegetable rice dish that Mahi (and all of us, really) just can’t get enough of! Also called Confetti Rice, it’s got everything from zucchini to olives to paneer, which makes this a really fulfilling lunch box meal. 

I asked and you answered! There’s no better name for this recipe other than Rainbow Rice because that’s really what it is! A colourful rice dish that’s got allll the veggies you could think of. From zucchini to carrots to bell peppers to olives (to even some paneer!), it’s the perfect way to get your kiddos to ‘eat the rainbow’! 

Since kids love to play – make this a game! Ask them to find as many veggies as they can, or come up with fun names for this dish (my first thought was Jewel Rice, but you guys also suggestedConfetti Rice, Tutti Frutti Rice, Rangeela Rice, etc!). It can’t get more kid-friendly than this! 

This recipe is part of my Tiffin Series, but it also makes a great side dish and looks really good on the table so it often makes its way to my dinner party menus too. 

Ingredients You'll Need to Make Rainbow Rice

• Rice – Any cooked rice of your preference will work here. I use short grained rice
• Thyme – dried thyme, to season
• Light Soy Sauce – I use light soy sauce for umami! DO NOT sub with Dark Soy Sauce - it’ll stain and colour the rice
• Vegetables – Onion, Garlic, Zucchini, Olives, Corn Kernels, Carrots, Red Bell Pepper, Spring Onions. You can aslo add broccoli, cauliflower, mushrooms sprouts (and some jalapeños if making for adults!) – basically any veggies you have on hand. 
• Paneer – Makes the rice more wholesome, you can sub for chicken/prawns/scrambled eggs/any protein of your choice.

How to Make Rainbow Rice

1. Heat olive oil in a pan over medium flame and add chopped paneer. Sauté for a few minutes or until golden brown. Remove it from the pan and set aside for later.

2. Add garlic and onions to the same pan and sauté till onions are translucent about 3-4 minutes. Add carrots, zucchini and bell peppers and sauté for 3-4 minutes till the vegetables soften.

3. Add corn and sauté for an additional minute.

4. Add olives, paneer, thyme, salt and pepper and mix to combine.

5. Add the cooked rice and soy sauce and toss for 1-2 minutes.

6. Top with spring onions and serve hot!

While this Rainbow Rice was born out of experimenting with the humble fried rice, it’s so much more than that. All the veggies make the textures super interesting, and the paneer, olives and thyme just work! 

There’s a lot of beauty in playing around with different ingredients that feel like they don’t belong together but end up being the most perfect amalgamation – and that’s what this was. 

I hope you try it! You and your lil ones are going to LOVEEE this. 

If you liked this recipe, be sure to check out my other recipes from my Tiffin Series like my Spinach Corn Puffs,  Broccoli Corn Quesadillas and Beetroot Paniyaram!

Watch the Recipe Video

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Rainbow Rice

This kid-friendly recipe is simple stir-fry rice that has light flavours making it an amazing addition to your child's lunch box!

5 from 1 vote

Print Pin Rate

Course: Main Course, Side Dishes

Cuisine: Continental

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Servings: 2 people

Calories: 425kcal

Author: Richa

Ingredients

• ▢ 1 Tablespoon Olive Oil
• ▢ 3 Tablespoons Chopped Paneer
• ▢ 1 Tablespoon Butter
• ▢ ½ Teaspoon Chopped Garlic
• ▢ 2 Tablespoons Chopped Onion
• ▢ 2 Tablespoons Chopped Zucchini
• ▢ 2 Tablespoons Chopped Carrot
• ▢ 2 Tablespoons Chopped Red Bell Pepper
• ▢ 2 Tablespoons Corn Kernels
• ▢ 2 Tablespoons Sliced Olives
• ▢ ½ Teaspoon Dried Thyme
• ▢ ½ Teaspoon Salt
• ▢ ½ Teaspoon Pepper
• ▢ 2 Cups Cooked Rice
• ▢ 1 Teaspoon Light Soy Sauce
• ▢ 2 Tablespoons Chopped Spring Onions

Instructions

• Heat olive oil in a pan over medium flame and add chopped paneer. Sauté for a few minutes or until golden brown. Remove it from the pan and set aside for later.
• Add garlic and onions to the same pan and sauté till onions are translucent about 3-4 minutes. Add carrots, zucchini and bell peppers and sauté for 3-4 minutes till the vegetables soften.
• Add corn and sauté for an additional minute.
• Add olives, paneer, thyme, salt and pepper and mix to combine.
• Add the cooked rice and soy sauce and toss for 1-2 minutes. Top with spring onions and serve hot!

Video

Nutrition

Calories: 425kcal | Carbohydrates: 52g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 970mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3112IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 1mg

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