CREAMY Turmeric Rice with Vegetables | Heart-Healthy 40 Minute Recipe

This creamy turmeric rice with vegetables, known as arroz meloso con curcuma y verduras, is what the Mediterranean kitchen is all about. It’s filled with flavors, made with heart-healthy ingredients, and all done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a fabulous meal.

To make this recipe, I used Spanish short-grain rice, which is similar to Arborio. You can use other types of rice if you like. Just make sure to check the cooking times; that way, you cook it right on the money. You also want to add in a bit more liquid than what the package states, as that is one of the elements to achieve that creamy goodness.

As for the vegetables, I used onion, garlic, zucchini, red bell pepper, and carrots. You can mix it up and use other types of vegetables or whatever you have on hand. As for the zucchini, I sautéed it first and then removed it. Then added it back towards the end so it doesn’t get a mushy texture and fall apart.

TIPS & TRICKS to Make this Recipe: You want to make sure to mix the rice every 2 to 3 minutes. This way it releases its starch. This, along with the extra liquid, is what gives this dish that creamy texture. This dish will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make CREAMY Turmeric Rice with Vegetables

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CREAMY Turmeric Rice with Vegetables | Arroz Meloso con Curcuma y Verduras

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 350 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 liter vegetable broth 4 1/4 cups
• 1/4 cup extra virgin olive oil 60 ml
• 1 small zucchini
• 1 medium yellow onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1 tsp ground turmeric 2 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 cup short-grain rice 190 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped cilantro

Instructions

1. Cut the zucchini into 1/4 inch (0.625 cm) thick rounds, finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), and cut the red bell pepper into small strips

2. Add the broth into a saucepan and heat with a medium heat

3. At the same time, heat a large fry pan with a medium heat and add in the olive oil

4. After a couple of minutes, add the sliced zucchini into the hot fry pan, mix it together, and then mix every 1 to 2 minutes

5. Once the zucchini is lightly browned, about 5 to 7 minutes, remove it from the pan and set aside

6. Using the same pan with the same heat, add in the chopped onion, garlic, carrot, and red bell pepper, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the turmeric, paprika, and season with salt & pepper, mix together, then add in the rice and mix continuously

7. After sautéing the rice for 2 minutes, gently add in the simmering vegetable broth and mix together, then mix every 2 to 3 minutes, as this will help release the starch in the rice

8. After simmering the rice for 16 minutes, which in my case was 2 minutes shy of the rice being cooked through, add the sliced zucchini back into the pan and mix it together, simmer for another 2 minutes or until the rice is cooked through, then turn off the heat, add in the lemon juice, and give one final mix

9. Transfer into shallow bowls, and top off with chopped cilantro, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY Turmeric Rice with Vegetables | Arroz Meloso con Curcuma y Verduras

Amount Per Serving

Calories 350 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 517mg22%

Potassium 306mg9%

Carbohydrates 52g17%

Fiber 4g17%

Sugar 6g7%

Protein 5g10%

Vitamin A 4191IU84%

Vitamin C 49mg59%

Calcium 30mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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