Turmeric Rice with Peas and Carrots

Vegetable Side Dish - Side Dish

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.

Brief

Prep 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Turmeric Rice with Peas and Carrots

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

Side Dish

Directions

Step 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.

Nutritional Information

Turmeric Rice with Peas and Carrots

Servings Per Recipe:6

Calories: 154.2

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 29.9g 10%

Dietary Fiber: 1.5g 6%

Sugars: 0.7g

Fat: 2.4g 4%

Saturated Fat: 1.3g 7%

Cholesterol: 5.2mg 2%

Vitamin A Iu: 1840.1IU 37%

Niacin Equivalents: 2.5mg 20%

Vitamin B6: 0.1mg 6%

Vitamin C: 3.3mg 5%

Folate: 84.8mcg 21%

Calcium: 16mg 2%

Iron: 2.1mg 12%

Magnesium: 19mg 7%

Potassium: 113.9mg 3%

Sodium: 222.9mg 9%

Thiamin: 0.2mg 23%

Calories From Fat: 21.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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