Taste of Home
Vegetable Curried Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
“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.”
Ingredients
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1/2 cup uncooked long grain rice
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1/3 cup chopped onion
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1 tablespoon olive oil
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1 cup reduced-sodium chicken broth or vegetable broth
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1/2 teaspoon curry powder
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1/4 teaspoon salt
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1/8 teaspoon ground turmeric
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1/3 cup frozen corn, thawed
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1/3 cup frozen peas, thawed
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1/4 cup slivered almonds, toasted
Directions
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1.
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.
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2.
Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts
1/2 cup: 184 calories, 7g fat (1g saturated fat), 0 cholesterol, 318mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 reduced-fat milk, 1-1/2 fat.
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