Golden turmeric rice with corn, peppers and cheese, a super quick and delicious dish for the entire family.
This is one of those recipe born out of sheer desperation. I was away all morning doing this and that, had no time for buying food and got home 10 minutes before the children came home from school and kindergarten. Usually, the first thing my son asks at lunch, when he comes home, is: “What did you cook?” followed by a “Yippee!” or a “Ah! Can I leave out the broccoli/mushrooms/any other offensive vegetable?”
But on that day, I had nothing planned, no leftovers from the previous day, not even enough bread to make a few sandwiches. What I had was some corn, one bell pepper and rice and potatoes. So I went for rice, as it doesn’t need any peeling and in the case of the basmati, it also doesn’t need a long cooking time. I quickly chopped all I found in the fridge, threw some rice and some stock in the pot and finished off with a piece of Gouda. The meal was ready before the kids had the time to change their clothes and wash their hands and it was so good, that I immediately wrote down the ingredients, just to make sure that I won’t forget about it.
Ever since, I’ve made this several times, using either yellow or red peppers, sometimes using fresh, sometimes ground turmeric, trying it with different kind of stocks and sometimes using peas or cauliflower instead of corn. However, this is my favorite version, not only because of its beautiful bright yellow color, but also because of the fresh corn, I suppose, I love its tenderness and sweetness. And the kids definitely prefer to have corn in their food instead of cauliflower…
I used fresh turmeric to make this dish, in case you cannot find it, you could replace it with turmeric powder. The ginger should be fresh though, powdered ginger is just not the same… The fresh corn could be replaced with canned or frozen corn. And once I used leftover fish stock instead of vegetable or chicken stock to make this dish. I loved it!!! However I can only speak about my own homemade fish stock, I’ve never bought ready-made one, I have no idea how that tastes. Freshly ground black pepper is a must, use lots of it, the rice should be quite peppery, it is part of its charm. 🙂
- 1 small onion
- 1 large garlic clove
- 2 pieces fresh turmeric, the size of your little finger or 1 teaspoon turmeric powder
- 2 cm/ 0.7 inch fresh ginger
- 1 yellow bell pepper
- 2 pre-cooked corn on the cob
- 1 teaspoon coconut oil
- 250 g/ 8.8 oz basmati rice
- 550 ml/ about 2 ½ cups vegetable or chicken stock
- 1 teaspoon organic vegetable or chicken stock powder, optional
- 3 scallions
- 120 g/ 4.2 oz Gouda or cheddar
- lots of freshly ground black pepper, smoked if available
- Finely chop the onion and the garlic.
- 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 150 g/ 5.3 oz kernels, a bit more or less is not really important.
- Heat the coconut 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.
- Add the washed and drained basmati rice and stir to mix with the veggies and coat with oil for 1 or 2 minutes. Add the stock, some salt and some stock powder, if you find it necessary. I usually add some stock powder when I use vegetable stock, but never in case of homemade chicken stock, that has enough flavor on its own. Taste the cooking liquid, it should be slightly salty. Bring to a boil, cover, turn the heat to low and simmer for about 10 minutes.
- Check and add more broth if necessary, the rice should not be too dry. I added about 150 ml/ ½ cup more. Add the finely sliced scallions, stir, cover and continue cooking for about another 5-6 minutes or until the rice is tender.
- 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.
- Serve immediately with green salad.
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