Quick Yellow Rice

I’m always looking for quick, delicious meals, since we all know this lifestyle involves preparing a lot of your own food. And I know this one is good, because Kati snuck back into the kitchen and ate a whole plate of it!

At the moment of writing this, a health pandemic is sweeping the country. There’s no better time to focus on clean, immune-system boosting eating and good health! Turmeric is widely heralded for its positive health effects and the scientific literature backs up these claims.

This rice dish is quick to put together, and uses some of the very cheapest ingredients in the kitchen. Help out your immune system and save time and money all at once!

Ingredients

• 1 cup brown rice
• 1 tsp turmeric
• 3 cups vegetable broth (use water)
• 15.5 oz kidney beans, rinsed (or about one standard can)
• 14.5 oz diced tomatoes (or about one standard can)
• 1 onion, diced (use frozen to make it even more quickly)
• 2 tsp Frank’s Red Hot (or other hot sauce)
• ½ tsp of lime juice
• ½ tsp garlic powder
• ½ tsp cayenne pepper (if desired)
• Salt and pepper to taste

Instructions

1. Put on a put of vegetable broth (or water) and bring it to a boil. Add the brown rice and turmeric, and lower the temperature to a simmer. Partially cover.
2. While the rice is cooking, cut up the onion and saute it in water (alternatively use red wine or vegetable broth). After the onions have started to become translucent, add the tomatoes and kidney beans and cook until heated through.
3. The rice is done when the liquid has disappeared, or when the texture of the rice has reached “al dente,” whichever comes first. I generally turn off the burner and leave the rice completely covered for about ten minutes as it cools. Some people have recommended taking the rice, putting it in a fine colander, and rinsing it to remove the starch. I do not generally do this, but if you do the resulting rice is less sticky.
4. When the rice is done, mix it in with the vegetables. Add hot sauce and other seasonings and serve!