This is a quick, delicious, and nutritious rice good as a side dish or light meal. Using the Lowcountry’s own Charleston long-grain rice makes it truly Charleston yellow rice, but any white or gold rice will work.
Tip For Quick, Healthy Rice
Short on prep time? Every cook enjoys a quick kitchen hack. Use frozen vegetables or veggie blends. They keep well in the freezer and are ready when you are. When peppers and onions are plentiful in summer, I rinse and chop some for freezing. If you deal with arthritis, hand, or arm dexterity issues, using frozen chopped vegetables is the easiest way to get the nutrition and fiber we need in our diet. This Charleston Yellow Rice recipe has about 4 grams of fiber per 2 cup serving. Senior citizens, athletes, and those needing extra protein can add tofu, tempeh, white beans, or meatless crumbles.
Where to Find Fresh Seasonal Vegetables in North Carolina & South Carolina
The Carolina Cuisine Network advocates for small farm businesses and helps connect people with the farmer’s markets of the Carolinas. By supporting farmer’s markets and independent produce stands, you support local farming families in the community. Find a farmer’s market in North Carolina or South Carolina HERE : Carolina Farmer’s Market Guide
Charleston Yellow Rice
Equipment
- 1 Sauce pot with lid Heavy-bottom stainless-steel pots cook rice evenly, no burning.
Ingredients
- 1 cup Rice, long grain basmati, jasmine, or Carolina Gold rice
- 2 cup Vegetable stock or water
- 2 Teaspoon Olive or vegetable oil Substitute with margarine, if preferred.
- 1 Tomato, washed and chopped
- 1/2 Bell Pepper, green or red
- 1/4 White onion, peeled and chopped
- 1/2 cup Spinach, rinsed and chopped
- 1 Tablespoons Parsley, rinsed and chopped
- ½ Teaspoon Curry powder
- ½ Teaspoon Salt
- ½ Teaspoon Turmeric
Instructions
- Warm pan over medium-high heat. Add oil, onions, peppers, and tomatoes. Stir and cook about one minute.
- Add vegetable stock, and dry seasonings. Stir from the bottom of pot bringing up any fond and blend together. Bring liquid to boil. Add rice and stir.
- Pour rice into boiling vegetable stock and stir. Turn heat to low. Top the pot with chopped spinach and cover with a lid that fits well. Cook undisturbed 20 minutes.
- Turn off heat and remove the pot from that hot burner to a cold burner. Allow rice to remain covered an additional 5 minutes. Remove lid, stir and serve hot topped with freshly chopped parsley.
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