Turmeric Rice with Peas and Carrots

Turmeric Rice with Peas and Carrots
  • 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


  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.

04/28/2018
Turmeric Rice with Peas and Carrots, recipe PT15M PT1H 5 455 calories

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