Turmeric Rice with Peas and Carrots

Turmeric Rice with Peas and Carrots

by Celina King 1 year ago
4.2 (9)
25 minutes
154.2 kcal
29.9 g carbs
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Description

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
  • ¾ cup frozen mixed peas and carrots
  • 1 cup white rice, rinsed
Directions
  1. 1. 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.
Nutrition Facts
serving: 6 servings
calories: 154.2 kcal
carbohydrates: 29.9 g
protein: 3.1 g
saturated fat: 1.3 g
cholesterol: 5.2 mg
sodium: 222.9 mg
fiber: 1.5 g
sugar: 0.7 g