How To Make Tumeric Rice With Shrimp & Vegetables | Dada's FoodCrave Kitchen

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories while adding a subtle flavor.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

Chop 2 medium sized onions into small pieces.

Chop 1 bell pepper (red or yellow) into small pieces.

Chop 2 habanero peppers (optional for spice).

Blend couple of cloves of garlic until finely chopped.

Heat half a cup of extra virgin olive oil in a pot until warm.

Add chopped onions, bell pepper, and habanero peppers to the pot.

Add chopped garlic and stir-fry until ingredients are translucent.

Add cooked or raw shrimp to the pot.

Add 2 nor seasoning cubes and sprinkle black pepper.

Cover and let cook for about 10 minutes.

Add 2 cups of frozen vegetables to the pot.

Add 1.5 tablespoons of salted butter and stir.

Adjust salt and spice to taste.

Add 2 cups of water to the pot.

Wash brown basmati rice until the water runs clear.

Add washed rice to the boiling water and stir.

Cover the pot with foil or parchment paper and reduce heat to low.

Cook for 40 to 45 minutes without touching the pot.

After cooking, gently scoop out habanero peppers and fluff the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens