Vegetable Curried Rice
Simple & Delicious
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“I’ve served this rice recipe to family and guests often and always receive high praise,” writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes.
FRANCES’ TIP: “This is an easy recipe to double for family get-togethers or potlucks.”
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/2 cup uncooked long grain rice
- 1/3 cup chopped onion
- 1 tablespoon olive oil
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground turmeric
- 1/3 cup frozen corn, thawed
- 1/3 cup frozen peas, thawed
- 1/4 cup slivered almonds, toasted
Directions:
In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes.
Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds. Yield: 4 servings.