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Cookout or Picnic Rainbow Rice

A great side dish for any outdoor event. Heat tolerant, full of beautiful colors and savory flavors.
Print Recipe
Servings: 25 servings
Course: Complimentary Dish, Picnic/Outdoor Eating
Ingredients Method

Ingredients
  

Prepared Rice
  • 3 cups Basmati Rice, soaked for 1 hour and rinsed well Soaking and rinsing removes some of the starch that causes sticky, clumpy rice!
  • 1 can Rotel Tomatoes & Chilies Do not drain.
  • 3 cups Seasoned Beef Broth I used Jalapeno Beef Broth (Aldi Special).
  • 1 tsp Salt and Pepper
  • 1 tbsp Olive Oil
Sautéed Veggies
  • 1 tbsp Sesame Oil
  • 1 cup Carrots, chopped
  • 1 cup Red, Yellow and Orange Mini Peppers, chopped
  • 1 cup Red Onions, chopped
  • 1 cup Mushrooms, chopped
  • 4 tbsp White Wine Vinegar
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin, Dry Ground
  • 1 tbsp Garlic Powder
  • 1 tbsp Coriander, Dry Ground
  • 1/2 tsp Cayenne Pepper, Dry Ground This adds quite a bang! Reduce amount or omit altogether if you prefer.
  • 1 tsp Fresh Ground Black Pepper
  • 1 Cup Sweet Yellow and White Corn I had fresh corn, but certainly frozen corn could be used. For texture quality I wouldn't use canned.
Combine and Toss
  • 2 servings Mango Chunks, Single Serves, Juice and Fruit I used the snack size Del Monte in natural juices
  • 1 bunch Green Onions, chopped all parts
  • 2 tbsp White Wine Vinegar

Method
 

Prepared Rice
  1. Cook Rice by whatever method you prefer. I used my CrockPot Pressure Cooker because it was quick and easy. A rice cooker or traditional stove top method could also be used.
    Combine all of the "Prepared Rice" ingredients above and cook until rice is fluffy. Allow to cool completely in a deep large serving pan. If you are fixing this for an outdoor event you could use a disposable aluminum roasting pan.
    Allow rice to cool at room temperature while you cook the veggies.
Sautéed Veggies and Seasonings
  1. Chop all of your veggies. Heat Oil and add carrots, peppers, onions and mushrooms. Sauté veggies until softened (5-7 minutes). Add vinegar and seasonings, stir well. Add corn and continue to simmer for 5 minutes on low heat.
Combine and Toss
  1. Pour all of the sauté pan's contents into the rice. Add mango fruit and juice, green onions and additional vinegar. Toss well and you're done!
    Proudly serve this ABUNDANTLY colorful complimentary dish at any cookout or picnic this summer!