My Mama, Lynn, AKA Gigi to my kiddos, is the queen of coming up with flavor-packed meals and sides. If you’re new to AK, add her Puerto Rican chicken and rice and rice and beans to your menu ASAP. Growing up I learned so much about cooking from her and my Grandma, Gloria, and I love nothing more than sharing their recipes with my family (and with all of you!)
This beautiful garlic turmeric rice is one of her creations that I’ve made countless times because it’s so easy, flavorful, and a great way to sneak in some extra veggies at any meal. Customize this rice with literally any veggies you have on hand — fresh or frozen! I’m all about stocking up on frozen veggies to use in quick, nourishing meals during the week.
Pair this delicious rice with your go-to proteins, and make a double batch to have on hand all week long.
Everything you’ll need to make this turmeric rice
This easy turmeric rice is made with super simple ingredients — beautiful veggies, a few fresh herbs and spices, and jasmine or basmati rice. Here’s everything you’ll need:
- Olive oil: you’ll need a little olive oil to cook down the veggies for the rice.
- Vegetables: we’re adding a yellow onion, red or orange bell pepper, frozen peas and carrots (or your fav frozen veggie mixture) and fresh spinach. The perfect way to use up the veggies lurking in your freezer!
- Rice: feel free to use jasmine rice or basmati rice in this recipe.
- Water or broth: you can use water or broth to cook the rice.
- Herbs & spices: we’re adding fresh ground turmeric for tons of anti-inflammatories, plus garlic, salt and pepper. I love garnishing the rice with fresh cilantro as well.
Delicious ways to customize this turmeric rice
- Add ginger. I love adding fresh ginger to this garlic turmeric rice. I recommend adding in 1 tablespoon of grated fresh ginger with the turmeric if you happen to have it on hand.
- Use your fav veggies. This recipe is very versatile. Stir in any extra leftover cooked vegetables you have in your fridge, or whatever frozen veggies you’d like.
The key to fluffy rice
Remember to let your garlic turmeric rice steam after it’s done simmering. You’ll want to leave the lid on your pot, remove the whole pot from the heat and leave it be for about 10 minutes. This will let the rice steam, reduce any leftover liquid and create the best texture.
Serve this turmeric rice with these recipes
Storing & freezing tips
Turmeric rice is the perfect side dish for meal prep because it’s super easy to store and you can even freeze it for later!
- To store: let the rice cool completely before transferring it to an airtight container or bag. Store it in the refrigerator for up to 4-5 days, and simply reheat it in the microwave before serving.
- To freeze: let the turmeric rice cool completely, then transfer it to a freezer-safe, airtight container or bag. Freeze the coconut rice for up to 3 months. To reheat, let the rice thaw in the refrigerator before reheating it in the microwave. If the rice appears dry, simply reheat with a bit of water.
More side dishes you’ll love
Get all of my side dish recipes here!
I hope you love this veggie-packed garlic turmeric rice! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Gigi’s Veggie-Packed Garlic Turmeric Rice
- For the rice:
- 2 tablespoons olive oil (or butter)
- ½ large yellow onion, finely diced
- 1 red or orange bell pepper, finely diced
- 6 cloves garlic, finely minced
- 2 tablespoons of fresh grated turmeric (if you don’t want yellow hands wear gloves)
- 1 cup uncooked jasmine or basmati white rice
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 cups of water or broth
- 1 cup of frozen peas and carrot mix (or frozen mixed vegetables)
- ½ cup finely chopped fresh spinach
- To garnish:
- Fresh chopped cilantro, for sprinkling
Generously rinse your rice in a large sieve and set aside.
Place a medium pot or deep pan over medium heat and add in olive oil. Once oil is warm add in onions and peppers and saute for 3 to 5 minutes, stirring occasionally, until onions are soft and golden. Next stir in garlic and fresh grated turmeric and saute for an additional minute until fragrant, stirring frequently.
Stir 1 cup of the uncooked rice, kosher salt and freshly ground pepper to the veggie mixture. Saute, stirring frequently for 1 minute until rice is evenly coated. Next stir in 2 cups of water.
Bring rice to a gentle boil over medium-high heat for 1 minute, then immediately cover, reduce heat to low, and cook for 15 to 18 minutes until rice is tender and all the liquid has been absorbed. Remove from heat, fluff with a fork and stir in the peas/carrots and spinach, then replace the cover and allow rice to steam for 10 to 15 additional minutes. Taste and add more salt and pepper, to taste.
Sprinkle with cilantro and enjoy immediately or allow to cool then store in an airtight container in the fridge for up to 5 days.
This recipe is very versatile. Stir in any extra leftover cooked veggies you have in your fridge, or whatever frozen veggies you’d like. Delicious!
Serving: 1servingCalories: 289calCarbohydrates: 48.2gProtein: 6.1gFat: 8gSaturated Fat: 1.2gFiber: 3.8gSugar: 3.8g