Quick Rainbow Rice (Turmeric Ginger Veggie Rice)

One key to making quick and easy meals is making large batches! This recipe makes over 12 cups of rice, which is great for on-the-go meals. Another time saving tip is to use pre-cut (and washed) frozen veggies. 



·       4 cups (uncooked) Basmati rice

·       3 tbsp garlic infused oil (or olive oil)

·       1 lb frozen mixed vegetables (carrots, corn & peas)

·       1 cup diced bell peppers (can be frozen or freshly cut)

·       1 & 1/2 tsp powdered ginger

·       1 tbsp turmeric

·       1/2 tsp chili powder

·       1/2 tsp red chili pepper

·       2 tbsp liquid aminos/Tamari or gluten free soy sauce

·       Optional: cilantro, sausage slices or pumpkin seeds 



1. Cook 4 cups of rinsed Basmati rice (rinse to reduce arsenic). I like to use a rice cooker so I don't need to keep an eye on it. 



2. While rice is cooking, pour the garlic infused oil in a saute pan and saute vegetables for about 5 minutes. 


3. Add rice to veggies in sauce pan and mix in spices. Let simmer on low for about another 5 minutes.


4. Dish out and add optional toppings - I enjoy the jalapeno chicken sausages from Trader Joe's. I also am a huge fan of cilantro and love this combination!


5. Enjoy! Save extras in glass containers for storage and later enjoyment.