Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

cook:
25 mins
total:
30 mins
prep:
5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes:

I'm not sure what type of rice I use, I think it's medium-grain. Whatever type of rice you use, cook it as you normally would.

If you don't use the chicken bouillon, use chicken broth instead. Don't forget to add salt.

For a lighter version: swap oil for butter, or use cooking spray, or leave it out completely. Vegetarians can substitute vegetable oil for the butter, and use vegetable bouillon instead of chicken.

Nutrition Facts

154 calories; protein 3.1g; carbohydrates 29.9g; fat 2.4g; cholesterol 5.2mg; sodium 222.9mg. Full Nutrition
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