Savoury Rice
Transform your weeknight dinner with this vibrant and flavorful Savoury Rice recipe! Featuring tender long-grain rice infused with aromatic spices like turmeric and cumin, this one-pot side dish is loaded with colorful, perfectly cooked veggies—sweet red bell peppers, carrots, and peas—for a wholesome, satisfying meal. Simmered in savory chicken or vegetable stock and enhanced by the natural richness of sautéed garlic and onions, this recipe guarantees fluffy, fragrant rice in under 30 minutes. Ideal as a stand-alone vegetarian dish or paired with roasted meats, this versatile recipe is both easy to make and bursting with flavor. Garnish with fresh parsley for an added touch of elegance and serve it warm to wow your family or guests. Perfect for potlucks, meal prep, or quick weeknight dinners, this dish is your go-to for delicious, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, finely chopped carrot
- 1 small, diced red bell pepper
- 0.5 cup frozen peas
- 2 cloves, minced garlic
- 2 cups chicken or vegetable stock
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. This helps to remove excess starch for fluffier cooked rice.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Add the chopped carrot, red bell pepper, and frozen peas. Cook for another 3-4 minutes until the vegetables begin to soften.
Stir in the minced garlic, ground turmeric, and ground cumin. Cook for 1 minute, stirring frequently, until the spices become fragrant.
Add the rinsed rice to the pan and stir to coat the grains in the oil and spices.
Pour in the chicken or vegetable stock, then add the salt and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
Simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during this time to retain steam.
Once cooked, remove the pan from heat and let it sit for 5 minutes, still covered, to allow the rice to steam and fully absorb any remaining flavors.
Fluff the rice with a fork and garnish with freshly chopped parsley, if desired.
Serve warm as a side dish with your favorite main course.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
