Instead of making plain, monotomous, and unexciting jasmine rice on a busy weeknight, why not make this flavorsome simple stovetop side dish instead? This savory and aromatic turmeric rice is a simple way to improve upon any weeknight meal with just a few ingredients.
What’s your go-to side dish on a busy weeknight? For us, it is rarely rice. And sadly it’s not because it isn’t quick and easy to make, it’s simply that we just aren’t the biggest rice fans in the world. Given pretty much any other choice of side dish, chances are that we will pick almost anything besides rice 99% of the time. However, if that rice is super-flavorful, we’ll most likely gobble it up and vow to eat rice more often. That’s just how we roll. We’re rice haters until we’re rice lovers and we refuse to apologize for it. Thankfully, with this savory and aromatic turmeric rice, there’s absolutely no reason to apologize. This is definitely a side dish that even the most extreme rice hater will adore.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Cup Jasmine Rice, Rinsed Well
- 1 Tablespoon Dried Parsley
- 1 1/2 Teaspoons Turmeric
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 1/2 Cups Low-Sodium Chicken Broth
Directions:
- Place the olive oil in a medium pot over high heat.
- When the oil is hot, add the rice; sauté until golden, stirring constantly.
- Add the parsley, turmeric, salt, onion powder, and black pepper; sauté for 1 minute, stirring constantly.
- Add the chicken broth and allow the rice to come to a rolling boil.
- When the liquid is boiling, decrease the heat to low, cover the rice with a lid, and cook for 15 minutes.
- Turn off the heat and allow the rice to rest for 10 minutes before fluffing it with a fork.
Suggestions:
- Why should you rinse the rice before cooking it? To clean the rice, help kickstart the rehydration process, and reduce the amount of starchy residue.
- Make sure not to burn the rice when you are sautéing it in the hot olive oil. It will brown quickly.
- If you have fresh parsley, use it in lieu of dried parsley.
- Omit the kosher salt from this recipe if you are not using low-sodium chicken broth.
- You can replace the chicken broth in this recipe with water or vegetable broth. If you choose to use water, you may need to increase the amount of kosher salt in this recipe.
Improvements:
- Add frozen peas, corn, or beans to the rice when you add the chicken broth.
- Replace 1/2 cup of the low-sodium chicken broth with coconut milk.
- Add a bay leaf to the rice. Remember to remove and discard the bay leaf before serving.
- Serve this recipe with these Simple Oven-Baked Sheet Pan Pork Tenderloins or these Cilantro & Lime Marinated Grilled Chicken Breasts.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Cup Jasmine Rice, Rinsed Well
- 1 Tablespoon Dried Parsley
- 1 1/2 Teaspoons Turmeric
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 1/2 Cups Low-Sodium Chicken Broth
Directions:
- Place the olive oil in a medium pot over high heat.
- When the oil is hot, add the rice; sauté until golden, stirring constantly.
- Add the parsley, turmeric, salt, onion powder, and black pepper; sauté for 1 minute, stirring constantly.
- Add the chicken broth and allow the rice to come to a rolling boil.
- When the liquid is boiling, decrease the heat to low, cover the rice with a lid, and cook for 15 minutes.
- Turn off the heat and allow the rice to rest for 10 minutes before fluffing it with a fork.
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