Turmeric Rice with Peas and Carrots

Turmeric Rice with Peas and Carrots A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 25 mins

    TOTAL : 30 mins

    SERVING : 6

    YIELD : 6 servings

  • Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.


Per Serving: 154 calories; protein 3.1g; carbohydrates 29.9g; fat 2.4g; cholesterol 5.2mg; sodium 222.9mg. I’m not sure what type of rice I use, I think it’s medium-grain. Whatever type of rice you use, cook it as you normally would.