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Vegetable Curried Rice

“I’ve served this rice recipe to family and guests often and always receive high praise,” writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES’ TIP: “This is an easy recipe to double for family get-togethers or potlucks.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/2 cup uncooked long grain rice
  • 1/3 cup chopped onion
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground turmeric
  • 1/3 cup frozen corn, thawed
  • 1/3 cup frozen peas, thawed
  • 1/4 cup slivered almonds, toasted


  • In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes.
  • Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts
1/2 cup: 184 calories, 7g fat (1g saturated fat), 0 cholesterol, 318mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 reduced-fat milk, 1-1/2 fat.

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Average Rating:
  • carolyn10344
    Aug 9, 2014

    Very good, but I really like curry so I ended up adding one teaspoon + curry powder. I will definately make this again and will also double the reciepe to maybe have leftovers.

  • AngMN
    Dec 30, 2012

    This is a great recipe that goes with a variety of meats, and one I make often. I usually double the recipe and often skip the almonds. Thanks!

  • PenneyPike
    Mar 11, 2010

    No comment left

  • mjlouk
    Feb 5, 2010

    This wasn't anything special.

  • mzivich
    Jan 4, 2010

    No comment left

  • islandliz
    Jun 25, 2009

    No comment left

  • akidd715
    Oct 13, 2007

    No comment left

  • gail ann
    Sep 15, 2007

    No comment left