Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Cook’s Note
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 (per serving)
| 154 | Calories |
| 2g | Fat |
| 30g | Carbs |
| 3g | Protein |
