Gigi’s Veggie-Packed Garlic Turmeric Rice

Name: Gigi’s Veggie-Packed Garlic Turmeric Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: For the rice:; 2 tablespoons Olive oil (or butter); ½ large yellow onion, finely diced; 1 red or orange bell pepper, finely diced; 6 cloves garlic, finely minced; 2 tablespoons of fresh grated turmeric (if you don't want yellow hands wear gloves); 1 cup uncooked jasmine or basmati white rice; ½ teaspoon kosher salt, plus more to taste; freshly ground black pepper; 2 cups of water or broth; 1 cup of frozen peas and carrot mix (or frozen mixed vegetables); ½ cup finely chopped fresh spinach; TO GARNISH:; Fresh chopped cilantro, for sprinkling

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 servings
Calories
289 kcal
Course
Side Dish
Cuisine
American, Vegan

Gigi’s Veggie-Packed Garlic Turmeric Rice

Stella Guerrero

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My mom's nourishing garlic turmeric rice filled with colorful veggies and fresh herbs and spices. This deliciously fluffy turmeric rice is the perfect side dish for your favorite proteins and mains!

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Ingredients

Servings

For the rice:
2 tablespoons Olive oil (or butter)
½ large yellow onion, finely diced
1 red or orange bell pepper, finely diced
6 cloves garlic, finely minced
2 tablespoons of fresh grated turmeric (if you don't want yellow hands wear gloves)
1 cup uncooked jasmine or basmati white rice
½ teaspoon kosher salt, plus more to taste
freshly ground black pepper
2 cups of water or broth
1 cup of frozen peas and carrot mix (or frozen mixed vegetables)
½ cup finely chopped fresh spinach
TO GARNISH:
Fresh chopped cilantro, for sprinkling

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Instructions

Generously rinse your rice in a large sieve and set aside.
Place a medium pot or deep pan over medium heat and add in olive oil. Once oil is warm add in onions and peppers and saute for 3 to 5 minutes, stirring occasionally, until onions are soft and golden. Next stir in garlic and fresh grated turmeric and saute for an additional minute until fragrant, stirring frequently.
Stir 1 cup of the uncooked rice, kosher salt and freshly ground pepper to the veggie mixture. Saute, stirring frequently for 1 minute until rice is evenly coated. Next stir in 2 cups of water.
Bring rice to a gentle boil over medium-high heat for 1 minute, then immediately cover, reduce heat to low, and cook for 15 to 18 minutes until rice is tender and all the liquid has been absorbed. Remove from heat, fluff with a fork and stir in the peas/carrots and spinach, then replace the cover and allow rice to steam for 10 to 15 additional minutes. Taste and add more salt and pepper, to taste.
Sprinkle with cilantro and enjoy immediately or allow to cool then store in an airtight container in the fridge for up to 5 days.

Notes

Fresh ginger is also delicious in this rice. I recommend adding in 1 tablespoon of grated fresh ginger with the turmeric if you happen to have it on hand.
This recipe is very versatile. Stir in any extra leftover cooked veggies you have in your fridge, or whatever frozen veggies you’d like. Delicious!

Nutrition Information

Show Details

Serving 1serving Calories 289cal (14%) Carbohydrates 48.2g (16%) Protein 6.1g (12%) Fat 8g (12%) Saturated Fat 1.2g (6%) Fiber 3.8g (15%) Sugar 3.8g (8%)