Bell Pepper Turmeric Rice
This fragrant bell pepper turmeric rice is the perfect aromatic, vegetable-forward side dish for weeknight dinners.
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Servings: 4
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 red bell pepper (trimmed, seeded, and finely diced)
- 1 jalapeño pepper (optional, trimmed and finely diced)
- 1 yellow onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 1½ teaspoons turmeric powder
- ¼ teaspoon Kashmiri chili powder (plus more to taste; optional, or use cayenne powder)
- 1 cup jasmine rice (rinsed thoroughly)
- 2 cups water
- ½ cup frozen peas
- Salt and pepper
For serving:
- Cilantro (minced; or minced parsley)
- Lemon wedges (optional)
Instructions
Sauté the aromatics:
- Heat 1 tablespoon neutral oil in a saucepan over medium heat. Add the red bell pepper, jalapeño, and diced onion and cook for 5 minutes until just beginning to soften. Season with a pinch of salt and pepper. Add the minced garlic and cook for 45 seconds until fragrant.
Bloom the spices:
- Add the turmeric powder and Kashmiri chili powder and stir to coat. Cook for 30 to 45 seconds until fragrant.
Simmer the rice:
- Add the rinsed jasmine rice and ½ teaspoon salt. Stir to coat in the spices and toast the rice for 45 seconds. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for 15 minutes.
Add the peas:
- After 15 minutes, remove the cover and add the peas on top. Do not stir them into the rice. Cover and continue simmering for 5 minutes. Turn off the heat and let the rice stand for 10 minutes.
Finish the rice:
- Remove the lid from the pot and stir to incorporate the peas into the rice. Taste and add more salt if needed.
To serve:
- Spoon the rice into a large serving bowl and finish with minced cilantro or parsley. Serve with lemon wedges on the side, if desired. Enjoy!
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