This rice dish is a delicious and wholesome meal served hot or cold, making it ideal for meal prepping or feeding a crowd. It’s colour comes naturally from the turmeric seasoning and it’s packed with tinned vegetables such as chickpeas, which are high in protein and easy to store.
Easy Peasy Turmeric and Vegetable RiceDifficulty: Easy
This recipe serves about 6 portions.
2 cups long grain rice
1 tbsp olive oil
1 onion, diced
1 garlic clove, diced
2 tsp Turmeric
1 tbsp Paprika
1 Kallo chicken stock cube
1 can chickpeas, drained
1/2 can garden peas, drained
1/2 can cherry tomatoes
1/2 cup olives, halved and pitted
salt and pepper to taste
2 tbsp lemon juice
- Start by boiling the rice for about 14 minutes, then drain and rinse with boiling water once cooked through. Set to one side.
- In a separate pan, sweat the onions and garlic in olive oil until soft and lightly browned. Add the chickpeas, peas, and seasoning and fry for about a minute before adding the tomatoes.
- Leave to simmer for about 5 minutes, then add the rice, lemon juice, olives and stock cube, stirring to combine. Cook for a further 10-15 minutes over a medium heat.
- Serve with an extra squeeze of lemon juice and a sliced avocado, and enjoy.