Turmeric rice with mango salsa
Turmeric rice with mango salsa
Ingredients
For the Turmeric Rice
- 2 tablespoons vegetable oil
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 1 teaspoon turmeric powder
- 1 cup basmati rice, rinsed until water runs clear
- 1 3/4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 ripe mango, medium, peeled and diced into 1/2 inch cubes
- 1/2 red bell pepper, medium, finely diced
- 1/4 red onion, small, finely minced
- 1/2 jalapeño, small, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
Instructions
- 1
Begin preparing the turmeric rice. Heat the vegetable oil in a medium saucepan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and turmeric powder to the saucepan. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the rinsed basmati rice, vegetable broth, salt, and black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed.
⏱️ 17 min - 4
While the rice is simmering, prepare the mango salsa. In a medium bowl, combine the diced mango, diced red bell pepper, minced red onion, minced jalapeño, chopped fresh cilantro, freshly squeezed lime juice, and salt. Gently toss to combine all ingredients.
⏱️ 10 min - 5
Once the rice is cooked, remove the saucepan from the heat and let it rest, covered, for 5 minutes. This allows the steam to redistribute and makes the rice fluffier.
⏱️ 5 min - 6
Uncover the rice and fluff it gently with a fork. Divide the turmeric rice among 4 serving bowls. Top each portion generously with the fresh mango salsa and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Turmeric rice with mango salsa
Ingredients
For the Turmeric Rice
- 2 tablespoons vegetable oil
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 1 teaspoon turmeric powder
- 1 cup basmati rice, rinsed until water runs clear
- 1 3/4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 ripe mango, medium, peeled and diced into 1/2 inch cubes
- 1/2 red bell pepper, medium, finely diced
- 1/4 red onion, small, finely minced
- 1/2 jalapeño, small, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
Instructions
- 1
Begin preparing the turmeric rice. Heat the vegetable oil in a medium saucepan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and turmeric powder to the saucepan. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the rinsed basmati rice, vegetable broth, salt, and black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed.
⏱️ 17 min - 4
While the rice is simmering, prepare the mango salsa. In a medium bowl, combine the diced mango, diced red bell pepper, minced red onion, minced jalapeño, chopped fresh cilantro, freshly squeezed lime juice, and salt. Gently toss to combine all ingredients.
⏱️ 10 min - 5
Once the rice is cooked, remove the saucepan from the heat and let it rest, covered, for 5 minutes. This allows the steam to redistribute and makes the rice fluffier.
⏱️ 5 min - 6
Uncover the rice and fluff it gently with a fork. Divide the turmeric rice among 4 serving bowls. Top each portion generously with the fresh mango salsa and serve immediately.
⏱️ 3 min