This rice was such a hit and it was a total experiment.  My experiments, thankfully always taste good, but I’m always thinking of ways to tweak and change.  This rice was perfect from the first attempt.  Turmeric has a slew of benefits, look them up!  I love adding it to my cooking.

Lately I’ve been cooking my rice differently.  I saute it before adding any liquids in, it gives it a great flavor.

What you’ll need:

Coconut or Olive oil

2 cups rice (brown or quinoa is better)

2 bell peppers chopped (multiple colors even better)

1/2 cup shredded carrots

1 onion chopped

1 can coconut milk

2 cups chicken or vegetable broth

2 teaspoons Cumin Coriander Powder

1/2 teaspoon Red Chili Powder

1  teaspoon Turmeric

Sea Salt

 

**spice measurements are approximate, adjust according to taste)

Heat up oil and saute onion until translucent.  Add in rice and saute until rice has turned golden and becomes fragrant.  Add in bell peppers and stir.

Add in Cumin Coriander Powder, Red Chili Powder and Turmeric and stir.

Once the spices are all incorporated add broth, and carrots and mix.  Add sea salt to taste.  Add coconut milk and stir until mixture comes to a boil.  Don’t stop stirring or else the milk separates (I don’t know the right term, but in my language it literally translates to explode, keep stirring to keep it creamy).  Once it boils reduce heat to a simmer and place a lid on the pot.

Cook until rice is done.  About 10 or 15 minutes.

 

Top with cilantro and serve!

xoxo,

Shreeda