From Albert Bevia:
As for the vegetables, I used onion, garlic, zucchini, red bell pepper, and carrots. You can mix it up and use other types of vegetables or whatever you have on hand. As for the zucchini, I sautéed it first and then removed it. Then added it back towards the end so it doesn’t get a mushy texture and fall apart.

TIPS & TRICKS to make this Recipe: You want to make sure to mix the rice every 2 to 3 minutes. This way it releases its starch. This, along with the extra liquid, is what gives this dish that creamy texture. This dish will hold for up to 3 to 4 days in the fridge in an airtight container.

CREAMY Turmeric Rice with Vegetables | Arroz Meloso con Curcuma y Verduras

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=2fKOBsAy-3s

Ingredients

• 1 liter vegetable broth 4 1/4 cups
• 1/4 cup extra virgin olive oil 60 ml
• 1 small zucchini
• 1 medium yellow onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1 tsp ground turmeric 2 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 cup short-grain rice 190 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped cilantro

Instructions

1. Cut the zucchini into 1/4 inch (0.625 cm) thick rounds, finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), and cut the red bell pepper into small strips
2. Add the broth into a saucepan and heat with a medium heat
3. At the same time, heat a large fry pan with a medium heat and add in the olive oil
4. After a couple of minutes, add the sliced zucchini into the hot fry pan, mix it together, and then mix every 1 to 2 minutes
5. Once the zucchini is lightly browned, about 5 to 7 minutes, remove it from the pan and set aside
6. Using the same pan with the same heat, add in the chopped onion, garlic, carrot, and red bell pepper, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the turmeric, paprika, and season with salt & pepper, mix together, then add in the rice and mix continuously
7. After sautéing the rice for 2 minutes, gently add in the simmering vegetable broth and mix together, then mix every 2 to 3 minutes, as this will help release the starch in the rice
8. After simmering the rice for 16 minutes, which in my case was 2 minutes shy of the rice being cooked through, add the sliced zucchini back into the pan and mix it together, simmer for another 2 minutes or until the rice is cooked through, then turn off the heat, add in the lemon juice, and give one final mix
9. Transfer into shallow bowls, and top off with chopped cilantro, enjoy!
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