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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.
Add the minced garlic and turmeric powder to the saucepan. Cook for 1 minute more, stirring constantly, until fragrant.
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.
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.
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.
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.

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.
Add the minced garlic and turmeric powder to the saucepan. Cook for 1 minute more, stirring constantly, until fragrant.
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.
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.
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.
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.