Yellow Rice with Jalapeños and Tomatoes

Name: Yellow Rice with Jalapeños and Tomatoes
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup jasmine white rice; 1 jalapeño pepper; 1 Tomato; 1/4 Red onion; 1 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Turmeric; 1/4 tsp Red chili flakes (optional); 1 3/4 cups Water*; 1 tbsp ghee or oil

Veggie K @VeggieK

Turmeric is a powerhouse spice. Adding a little to your rice will add a vibrant yellow tint to it, and it will infuse it with amazing anti inflammatory properties that you will you will relish with every bite.

Notes:
*I used Jasmine rice, but you can use any rice at hand. Just cook according to package instructions.
** the usual rice- water ratio is 1:2, however, I only used 1 cup and 3/4 of water because of personal preference. If you notice your rice still needs to further cook once the water has evaporated, add the remaining 1/4 cup.

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Ingredients

20 minutes

4 servings

1 cupjasmine white rice
1jalapeño pepper
1Tomato
1/4Red onion
1 tspSalt
1/4 tspBlack pepper
1/4 tspTurmeric
1/4 tspRed chili flakes (optional)
1 3/4 cupsWater*
1 tbspghee or oil

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Steps

20 minutes

1

Assemble all ingredients
2

Start by dicing the jalapeño, red onion and tomato
3

Over medium heat, heat up ghee or oil. Once hot, add red onions and cook for 1-2 minutes or until fragrant and translucent, stirring often.
4

Then, add jalapeños and cook for another 1-2 minutes or until softened, stirring often. Lastly, add tomatoes, mix, and cover. Cook for 3-4 minutes.
5

In the meantime, wash rice in a sieve under tap water for about 2-3 minutes or until rice water is clear. Set aside.
6

Add salt, pepper, turmeric, and red chilli flakes (optional) and to vegetables and mix. Add rice and incorporate well.
7

Add water, and bring to a boil before lowering the heat to medium low and covering. Cook for 12-15 minutes or until rice is cooked and water has evaporated
8

Immediately remove from heat and let it sit, covered, for at least 5 minutes before serving. Delicious !