Best 3 Turmeric Rice With Peas And Carrots Recipes

Embark on a culinary journey with our enticing turmeric rice, a delectable dish infused with the vibrant hues and earthy flavors of turmeric. This aromatic rice, cooked to perfection, is studded with vibrant peas and crisp carrots, creating a colorful and flavorful symphony. Accompanying this main course are two tantalizing recipes: a zesty tomato chutney, bursting with tangy and sweet notes, and a refreshing cucumber raita, offering a cool and creamy balance to the spicy undertones of the turmeric rice. Get ready to delight your taste buds with this harmonious trio of flavors.

Let's cook with our recipes!

MAMACITA'S MEXICAN RICE

Mamacita's Mexican Rice image

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Provided by Armi

Categories Side Dish Vegetables Green Peas

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1 tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro

Steps:

Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g

EASY RICE PILAF WITH PEAS AND CARROTS

Easy Rice Pilaf with Peas and Carrots image

Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol' rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!

Provided by Suzy Karadsheh

Number Of Ingredients 15

Ingredients

2 cups basmati rice
Extra virgin olive oil
1 small yellow onion, (finely chopped)
2 garlic cloves, (minced)
1 cup frozen peas
2 to 3 carrots, (peeled and chopped)
Kosher salt
½ teaspoon coriander
½ teaspoon paprika
½ teaspoon Aleppo pepper
¼ teaspoon ground turmeric
¼ cup walnut halves, (toasted)
¼ cup pine nuts, (toasted)
¼ cup sliced almonds, (toasted)
¼ cup dried fruit, (such as raisins or chopped dried apricots)

Steps:

Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
Allow the rice about 5 to 10 minutes to rest before serving.
Serve with the nuts and raisins on top.

Nutrition Facts : Calories 282.4 kcal, Carbohydrate 48.1 g, Protein 6.6 g, Fat 7.4 g, SaturatedFat 0.7 g, Sodium 18.1 mg, Fiber 3.4 g, Sugar 2.8 g, UnsaturatedFat 6 g, ServingSize 1 serving

TURMERIC RICE WITH PEAS AND CARROTS

Turmeric Rice with Peas and Carrots image

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.

Provided by Nevine A. Abaza

Categories Side Dish Vegetables Green Peas

Time 30m

Yield 6

Number Of Ingredients 7

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

Steps:

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 : Calories 154.2 calories, Carbohydrate 29.9 g, Cholesterol 5.2 mg, Fat 2.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 222.9 mg, Sugar 0.7 g

Tips:

Use high-quality turmeric. Look for turmeric that is a deep orange color and has a strong, earthy aroma. Avoid turmeric that is pale or has a musty smell.
Toast the rice before cooking. This will help to bring out the flavor of the rice and give it a slightly nutty taste.
Use a flavorful broth. A good broth will add a lot of flavor to the rice. You can use chicken broth, vegetable broth, or even water. If you are using water, add a little salt and pepper to taste.
Don't overcook the rice. Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and bland.
Add the peas and carrots towards the end of cooking. This will prevent them from becoming overcooked and mushy.
Serve the rice hot. Turmeric rice is best served hot, with a side of your favorite protein and vegetables.

Conclusion:

Turmeric rice is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and earthy flavor, turmeric rice is sure to be a hit at your next gathering.