Yellow Rice with Vegetables
Bright, aromatic, and bursting with wholesome goodness, Yellow Rice with Vegetables is the perfect blend of vibrant flavors and vibrant colors. This easy-to-make dish features fluffy basmati rice infused with turmeric and cumin, giving it a golden hue and warm, earthy taste. Sautéed onions, garlic, and a medley of fresh vegetables like carrots, red bell peppers, and peas create a deliciously satisfying meal that’s as nutritious as it is delicious. Finished with a pop of zesty lemon juice and fresh cilantro, this gluten-free and vegan recipe is a versatile choice for a side dish or a light main course. Ready in just 40 minutes, it’s ideal for weeknight dinners or meal prep, making it a go-to option for anyone craving healthy, flavorful rice dishes.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 2 tablespoons cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice in cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic to the pan and sauté for another minute, until fragrant.
Stir in the turmeric powder and ground cumin, and cook for an additional 30 seconds, stirring constantly to release their flavors.
Add the diced carrot and red bell pepper to the saucepan and sauté for 2-3 minutes until they start to soften.
Add the rinsed and drained rice to the pan, stirring well to coat the rice in the oil and spices.
Pour in the 3 cups of water and add the salt. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, add the frozen peas to the rice without stirring and cover the pan again. Continue to cook for another 5 minutes, or until all the liquid is absorbed and the rice is tender.
Remove the pan from heat and let it sit, covered, for an additional 5 minutes.
Fluff the rice with a fork and gently mix in the chopped cilantro.
Finish the dish by drizzling with lemon juice before serving.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.1 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1010 mg | 21% | |
*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.
