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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."
Ingredients :
- 1 tablespoon butter
- 1 small onion, chopped
- 1 cup water
- 1 tablespoon ground turmeric
- 1 cube chicken bouillon
- 3/4 cup frozen mixed peas and carrots
- 1 cup white rice, rinsed
Instructions :
Prep : 5M | Cook : 6M | Ready in : 30M |
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- 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.
Notes :
- 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.
- If you don't use the chicken bouillon, use chicken broth instead. Don't forget to add salt.
- For a lighter version: swap oil for butter, or use cooking spray, or leave it out completely. Vegetarians can substitute vegetable oil for the butter, and use vegetable bouillon instead of chicken.
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