Yellow Rice with Vegetables
A vibrant, one-pot weeknight dinner of turmeric-tinted rice studded with sweet red pepper, juicy tomatoes, and briny black olives, finished with a bright squeeze of lemon and a sprig of rosemary.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
Ingredients
- 1 cup long-grain white rice
- 2 tbsp olive oil
- 1 red bell pepper
- 2 medium tomatoes
- ½ cup black olives
- 1 tsp turmeric
- 2 cups vegetable broth
- 1 lemon
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium. Add 1 diced red bell pepper and cook until softened, about 5 minutes.
- 2
Stir in 1 cup rice and 1 tsp turmeric, coating the grains for 1 minute until fragrant.
- 3
Add 2 cups vegetable broth and 2 chopped tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 4
Remove from heat and let stand, covered, for 5 minutes. The rice should be tender and liquid absorbed.
- 5
Fluff with a fork, then stir in 1/2 cup black olives. Serve with lemon wedges and a rosemary sprig if desired.
Tools you’ll need
- large pot with lid
- knife
- cutting board
- measuring cups
- measuring spoons
- fork
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