Brazilian Arroz de Festa (Confetti Rice)

2 ½ tablespoons vegetable oil

¼ cup minced onion

3 large cloves garlic, minced

2 cups basmati rice, rinsed and drained

1 teaspoon salt

4 cups hot water

2 carrots, peeled and chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (15.25 ounce) can whole kernel corn, drained

2 tablespoons butter, divided

½ cup raisins

½ cup dried cranberries

¼ cup golden raisins

Heat oil in a saucepan over medium heat. Cook and stir onion for 1 minute. Add garlic; cook until golden brown, about 1 minute. Add rice and salt; cook rice until it starts to brown, 3 to 5 minutes. Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 minutes.

Place carrots in a saucepan with enough water to cover. Cook over medium-high heat for 5 minutes. Add green bell pepper and red bell pepper. Cook until just tender, about 5 minutes. Drain.

Combine corn and 1 tablespoon butter in a microwave-safe bowl. Cook in the microwave until heated through, about 2 minutes.

Soak raisins, cranberries, and golden raisins in a bowl of hot water until puffed up, about 10 minutes. Drain.

Remove rice from heat and let stand for 5 minutes. Transfer to a large pot. Add carrot-bell pepper mixture, corn, and raisin mixture. Toss to distribute. Stir in remaining 1 tablespoon butter.