Indian-style vegetable basmati rice with cheese, turmeric, and corn is a super quick and delicious dish for the entire family.
This vegetable basmati rice recipe was born out of pure desperation. I had been out all morning, and with only 10 minutes to spare before the kids came home, I had no time to buy food.
Typically, the first thing my son asks when he gets home is, "What did you cook?" followed by a "Yippee!" or "Ah! Can I leave out the broccoli/mushrooms/any other offensive vegetable?"
But that day, I had no plan, no leftovers, and not enough bread for sandwiches. What I did have was corn, one bell pepper, rice, and potatoes. I decided to go with rice - it doesn’t need peeling and, with basmati, cooks quickly.
Try more quick and easy rice dishes: Spicy Nigerian Jollof Rice, Quick Jamaican Rice and Peas, or BBQ Rice (Spicy Rice).
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Recipe Ingredients
Vegetables: This is a “whatever you have in your fridge” recipe for Indian-inspired vegetable basmati rice with cheese. So, open up the fridge and see what veggies and cheese you can find; they will probably be fine.
- You can use bell peppers of any color, corn (pre-cooked, frozen, or from a can), carrots, cauliflower florets, broccoli florets, frozen peas, sugar peas, green onions, etc.
Spices: Turmeric, ginger, and pepper. I used fresh turmeric to make this yellow rice; if you cannot find it, replace it with 1 teaspoon of turmeric powder.
Cheese: Gouda, Cheddar, or another tasty and good-melting cheese.
Stock: Store-bought or homemade stock. You can make the chicken stock we make for our Romanian Chicken Soup, turkey bone broth, or vegetable stock.
See the recipe card for full information on ingredients and quantities.
How to make vegetable basmati rice?
- Step #1: Prepare and saute the vegetables.
- Step #2: Add the rice and stock. Simmer.
- Step #3: Add more stock if the rice and the green onions seem dry. Simmer until the rice is tender.
- Step #4: Turn off the heat, add the cheese pieces, and let the cheesy corn rice stand for a few minutes until the cheese melts.
Store and reheat cheesy basmati rice
To store vegetable basmati rice with cheese, let it cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 3 days.
To reheat, microwave it by placing the rice in a microwave-safe dish, covering it with a damp paper towel, and heating it for 1–2 minutes. Alternatively, reheat it on the stovetop by warming it in a pan with a little oil or butter and adding a splash of water or broth if needed. Stir occasionally until heated through, about 5 minutes.
Vegetable Basmati Rice
Ingredients
- 1 small onion
- 1 large garlic clove
- 2 pieces fresh turmeric the size of your little finger or 1 teaspoon dry turmeric, Note 1
- 1 piece fresh ginger, thumb-sized
- 1 large yellow bell pepper
- 2 pre-cooked corn on the cob
- 1 tablespoon coconut oil or olive oil
- 9 oz basmati rice
- 2 ½ cups vegetable stock + some more as required, Note 2
- 3 green onions
- 4 oz cheese Cheddar or Gouda
- fine sea salt
- lots of freshly ground black pepper smoked if available
Instructions
- Finely chop the onion and the garlic.1 small onion + 1 large garlic clove
- Prepare vegetables: Peel and grate the turmeric and the ginger. Chop the bell pepper into small cubes. Cut the corn kernels off the cob. You should have roughly 5.5 oz/ 150 g kernels; a bit more or less is not essential.2 pieces fresh turmeric + 1 piece fresh ginger, thumb-sized + 1 large yellow bell pepper +2 pre-cooked corn on the cob
- Saute: Heat the oil in a non-stick pan and cook the onion and garlic until translucent. Add the turmeric, ginger, bell pepper, and corn kernels and cook for about 5 minutes, stirring from time to time.1 tablespoon coconut oil
- Simmer rice: Add the washed and drained basmati rice, stir to mix with the veggies, and coat with oil for 1 or 2 minutes. Next, add the stock and some salt (Note 3). Bring to a boil, cover, turn the heat to low, and simmer for about 10 minutes.9 oz basmati rice + 2 ½ cups vegetable stock + salt
- Add: Check and add more broth if necessary, the rice should not be too dry. I added about ½ cup/ 150 ml more. Add the finely sliced green onions, stir, cover, and continue cooking for about another 5-6 minutes or until the rice is tender.3 green onions
- Add cheese: In the meantime, cube the cheese finely. Turn off the heat, add the cheese to the pot, stir well, add more salt, if necessary, and lots of freshly ground black pepper, cover, and let stand for a few minutes until the cheese is melted.4 oz cheese
Notes
- Turmeric: 1 teaspoon of turmeric powder can be used instead of fresh.
- Stock: Or chicken stock. The stock can be homemade, from a jar, or made with stock cubes. I usually add some stock powder when I use vegetable stock, but never in the case of homemade chicken stock, which has enough flavor on its own. Taste the cooking liquid; it should be slightly salty.
Brie says
We buy a fresh jar of turmeric every few months for just one recipe. I'm so excited by all of these different recipes that I can use the extra in. Hands down this rice is my favorite especially with that creamy cheese! If dinner wasn't already sorted I would be making a batch tonight 🙂 If I wanted to include a few handfuls of fresh spinach do you think it would taste best added near the end or sauteed with the onion?
Adina says
I would say near the end would be better, especially if you have that tender baby spinach. Let me know how that works, Brie.
Anca says
It sounds great and it looks great too, the colour is so vibrant.
Denise says
Oh, my! The type of dish to eat and repeat.
Nicoletta @sugarlovespices says
Sometimes great dishes come out of nothing. This rice looks and sounds divine. Love it!
Dawn @ Girl Heart Food says
You certainly made a great dish, even if you were pressed for ingredients and time! I love the addition of cheese in there. Such a different idea! I can understand why you've made multiple times! Looks so good, Adina 🙂 Total comfort food!
Anu - My Ginger Garlic Kitchen says
Turmeric rice is a staple food in my family. And this one with the cheese sounds even more inviting, Adina. I would make it using gouda. Thanks for inspo.
Balvinder says
Looks very yummy! We love turmeric rice in this house and love to add peanuts for crunch.