Those people that are tired of eating the same old vegetarian or rice dishes and are seeking a delicious change to add to your table, then need to try my curried rice recipe. It makes for a great side dish or can replace a boring sandwich for lunch. You’ll find its combination of spices with turmeric, coriander, cumin, curry, red pepper flakes, and ginger, give it a wonderful exotic twist to balance out the broth flavored rice, macaroni, onions, celery, and Northern beans.
Feel free to experiment and add more or alter vegetables such as sliced carrots, red or green sliced peppers, zucchini, tomatoes, etc. that you may have in your refrigerator. All of these offer new ways to enjoy this curried rice.
Another version with completely different spices and herbs is my rice pilaf recipe that I’ve linked here for you. It is also easy and highly popular at our house. I hope that you will want to print that recipe as well.
Curried Rice
1/4 cup of olive oil
1 medium onion, finely chopped
1 stick of celery, finely chopped
2 cups of uncooked rice
1 cup of macaroni
4 cups of chicken broth
1 cup of Northern beans (cooked or canned)
2 tablespoons of sugar
1 ½ teaspoons salt
1 teaspoon of turmeric
1 ½ teaspoon coriander
½ teaspoons red pepper flakes
½ teaspoons curry powder
1/8 teaspoon ground ginger
½ teaspoons ground cumin powder
1 can peas (drained) 15-oz.
1/3 cup of stuffed green olives, sliced
In your skillet, brown the chopped onion and celery in the olive oil until golden brown.
Next, add the two cups of rice, one cup of macaroni, chicken broth, salt, sugar, turmeric, coriander, red pepper flakes, cumin, curry, peas, olives, and ginger. Bring this mix to a boil and turn down the stove temperature to cook on low and covered for about twenty minutes until the rice is tender.
ENJOY!
- 1/4 cup of olive oil
- 1 medium onion finely chopped
- 1 stick of celery finely chopped
- 2 cups of uncooked rice
- 1 cup of macaroni
- 4 cups of chicken broth
- 1 cup of Northern beans cooked or canned
- 2 tablespoons of sugar
- 1 ½ teaspoons salt
- 1 teaspoon of turmeric
- 1 ½ teaspoon coriander
- ½ teaspoons red pepper flakes
- ½ teaspoons curry powder
- 1/8 teaspoon ground ginger
- ½ teaspoons ground cumin powder
- 1 can peas drained 15-oz.
- 1/3 cup of stuffed green olives sliced
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In your skillet, brown the chopped onion and celery in the olive oil until golden brown.
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Next, add the two cups of rice, one cup of macaroni, chicken broth, salt, sugar, turmeric, coriander, red pepper flakes, cumin, curry, peas, olives, and ginger. Bring this mix to a boil and turn down the stove temperature to cook on low and covered for about twenty minutes until the rice is tender.
Did you make this recipe?
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