Yellow Rice with Everything
Bring vibrant flavors and a rainbow of ingredients to your table with **Yellow Rice with Everything**—a one-pan wonder that’s as versatile as it is delicious. Infused with aromatic spices like turmeric, cumin, and smoked paprika, this dish transforms simple long-grain white rice into a golden, flavor-packed base. Tossed with tender vegetables like peas, bell peppers, carrots, and cherry tomatoes, it’s a wholesome crowd-pleaser that can be customized to your liking with shredded chicken or juicy sautéed shrimp. Cooked in rich chicken stock and finished with a garnish of fresh parsley and a squeeze of lemon, this recipe is perfect as a hearty main or vibrant side dish. Quick to prepare and bursting with color, texture, and taste, it’s your go-to option for weeknight dinners or festive gatherings alike.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3.5 cups chicken stock
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup frozen peas
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 cup cherry tomatoes, halved
- 1 large chicken breast, cooked and shredded (optional)
- 0.5 pound shrimp, peeled and deveined (optional)
- 2 tablespoons parsley, chopped
- 1 piece lemon, cut into wedges
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened. Add the garlic and sauté for another 1 minute until fragrant.
Stir in the turmeric, ground cumin, and smoked paprika. Cook for 30 seconds to bloom the spices.
Add the rinsed rice to the skillet and stir to coat the grains in the spice mixture.
Pour in the chicken stock and add salt and black pepper. Stir to combine. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
While the rice is cooking, prepare your additional ingredients. If using shrimp, quickly sauté them in a separate pan over medium heat for 2–3 minutes per side until cooked through.
After 15 minutes, remove the lid and gently fold in the peas, diced bell pepper, carrot, and cherry tomatoes. If using shredded chicken and shrimp, add them at this stage as well.
Cover and cook for another 5 minutes on low heat until the vegetables are tender and the rice is fully cooked.
Turn off the heat and let the rice sit, covered, for 5 minutes to steam.
Fluff the rice with a fork and garnish with chopped parsley.
Serve warm with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 861 mg | 18% | |
*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.
