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The summer will be over soon, and I’ve found myself knitting a lot lately. I’d really like to fit in all of my projects before school starts again, because I’m feeling swamped. Knitting projects and college applications. They’re basically my life right now, and I feel like I’m drowning in them. The nice thing, I suppose, is that one is stressful and taxing, while the other is cathartic. Though at the same time, one is vital and the other’s just a hobby. But it’s not the actual knitting that’s making me feel overwhelmed; it’s the sheer number of half-finished projects that I would really like to just be done with so I can move on. I’d really like to make myself a sweater soon, but I have two scarves, a pair of socks, a hat, and a baby sweater to complete first. In fact, I’ve resolved to start no new projects until I finish my current ones. We’ll see how that goes.

The day I made this marvelous rice, I spent most of the afternoon knitting and looked up to see that it was 5:15. I’d been hoping to make up a new recipe that day, so with only about an hour before my family would want dinner, it had to be simple and fairly quick. This dish embodies both of those qualities rather well, in my opinion. The longest process is cooking the brown rice, so be sure to start that before you do prep the vegetables and you’ll have dinner in forty minutes. I’d call that a success!


Confetti Rice

Serves 8


  • 1 C brown rice
  • 2 C vegetable broth
  • 2 zucchini, chopped
  • 1 1/2 bell peppers, chopped
  • 2 ears of corn (cut off kernels)
  • 1-2 T olive oil
  • 1/2-1 t chili powder
  • 1/2-1 t cumin
  • 1/2 t garlic powder
  • 1/2 t red pepper flakes
  • juice of 1 lime
  • salt & pepper
  • 1 can black beans, rinsed & drained
  • 2-3 handfuls spinach, chopped


  1. Bring brown rice and vegetable broth to a boil. Cover, reduce to a simmer, and cook for about 40 minutes.
  2. Heat olive oil in a large pan over medium heat. Add peppers, zucchini, corn, garlic powder (because I forgot to do the garlic first), cumin, chili powder, juice of 1/2 lime. Put the lid on and cook, stirring occasionally, until soft, about 6 minutes.
  3. Add black beans. Turn the heat to low and leave it until the rice is done.
  4. Place spinach in a bowl. Add hot rice and vegetables and mix together to wilt the spinach. Finish with the other half of the lime juice and serve.


Kiwi was very interested in eating this rice as I was trying to take pictures of it. Come to think of it, so was I. And you should be, too, because it really is great.