Charleston Yellow Rice
Vegetarian rice dish seasoned with turmeric and vegetables
Servings 4
Calories 255kcal
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.
Aluminum foil or an upside-down glass plate works well as pot lids in a pinch. Rice needs all the liquid to cook well. Steam should remain inside the pot for best cooking.
Steam should remain inside the pot for best cooking. Do not open the lid, no stirring is needed.
For a spicy kick, add 1/2 Teaspoon cayenne pepper to dry seasonings. Sprinkle cooked rice with crushed red pepper flakes and parsley for serving.
Notes
How To Store Cooked Rice