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

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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