Sunday, August 15, 2010

Grilled Confetti Rice


There is still a bit of summer left! Not that you can't grill in the Fall or Winter. Unless of course you lived through Snowpocalypse last year here in the nations Capital. Then you may not grill in the winter. You may not even get to leave your house. See? Lots of snow.
That's okay though because you can enjoy this Grilled Confetti Rice now!

Grilled Confetti Rice. I didn't know what to name it. But, it's colorful and it's grilled. It's about as original as the Chicken and Vegetables dish, great name right. Whatever, just make this rice. It's good, it was a hit with my family. You don't have to grill it either, but it's fun and gives it a little bit of a smokey flavor. Not a whole lot, but a little. You'll need corn husks if you are going to grill this. I wrapped the rice like I did the poblanos. You can also put the rice in a baking dish and bake it.
Beef it up (literally) with leftover taco meat, carnitas, or even leftover fajitas.

 Grilled Confetti Rice, Citrus Chili rubbed chicken breast and sliced tomato with Hiwa Kai Finishing Salt.


Give Peas A Chance Grilled  Confetti Rice

2 1/2-3 tablespoons butter
2 cloves minced garlic
1/3 cup of chopped bell pepper
1 seeded chopped jalapeno
1/3 cup chopped onion
1 to 1 1/2 cups corn kernels (cooked)
1 to 1 1/2 cups black beans (cooked- or canned rinsed and drained)
3-4 teaspoons Mexican seasoning  
juice from 1/2 lime
kosher salt to taste
fresh ground black pepper to taste
~5 cups cooked brown rice
shredded cheese
if grilling you need about 15 dried corn husks soaked in cold water 
Garnish
chopped tomato
cilantro
green onion
In a saucepan heat the butter on medium high heat.
Then add the garlic, onion, jalapeno and bell pepper. Cook until crisp tender










Add the Mexican seasoning, or your favorite spices. Squeeze in the lime juice. Season with salt and pepper.

Mix the corn, black beans, pepper mixture and brown rice together.







Taste the rice mixture and add more seasoning to taste if needed. This is ready to serve, you can also put it in a buttered baking dish, sprinkle with cheese and bake until the cheese melts.





I wrapped them in corn husks. Make sure you have one husk torn into strips to use as ties. See here for more info. Take two husks and overlap them. Put some rice in the center.

Put some cheese on top.


Fold the two long sides of the top husk over the rice.

Then fold the end of the top husk over the top.


Take the second husk and fold the two long sides over the packet.


Either tie the loose end on top OR fold it over and tie to secure.



Don't do this too far in advance. You want the corn husks to be damp when on the grill.
Grill just to melt the cheese, not too long and not on too high heat. The corn husks will catch flame.
Serve these packets of rice with garnishes.

GIVE PEAS A CHANCE GRILLED  CONFETTI RICE

2 1/2-3 tablespoons butter
2 cloves minced garlic
1/3 cup of chopped bell pepper
1 seeded chopped jalapeno
1/3 cup chopped onion
1 to 1 1/2 cups corn kernels (cooked)
1 to 1 1/2 cups black beans (cooked- or canned rinsed and drained)
3-4 teaspoons Mexican seasoning  
juice from 1/2 lime
kosher salt to taste
fresh ground black pepper to taste
~5 cups cooked brown rice
shredded cheese
if grilling you need about 15 dried corn husks soaked in cold water 
Garnish
chopped tomato
cilantro
green onion


  1. In a saucepan heat the butter on medium high heat.
  2. Then add the garlic, onion, jalapeno and bell pepper. Cook until crisp tender
  3. Add the Mexican seasoning, or your favorite spices. Squeeze in the lime juice. Season with salt and pepper.
  4.  Mix the corn, black beans, pepper mixture and brown rice together.
  5. Taste the rice mixture and add more seasoning to taste if needed. This is ready to serve, you can also put it in a buttered baking dish, sprinkle with cheese and bake until the cheese melts.
  6. I wrapped them in corn husks. Make sure you have one husk torn into strips to use as ties. See here for more info. Take two husks and overlap them. Put some rice in the center.
  7. Put some cheese on top.
  8. Fold the two long sides of the top husk over the rice.
  9. Then fold the end of the top husk over the top.
  10. Take the second husk and fold the two long sides over the packet.
  11. Either tie the loose end on top OR fold it over and tie to secure. (See * notes below)
  12. Grill just to melt the cheese, not too long and not on too high heat. The corn husks will catch flame. 
  13. Serve these bundles of rice with garnishes.
** Don't do this too far in advance. You want the corn husks to be damp when on the grill. If you need to prep in advance make the rice mixture the day before. Assemble these in the morning then place them in a tray. Cover the tray with a damp kitchen towel and plastic wrap to keep the damp.**

Thanks for reading Give Peas  A Chance! I hope you'll make this Grilled Confetti Rice!
Katherine
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