Golden Capsicum & Turmeric Rice
A warm, golden rice with soft capsicum, red onion, and gentle turmeric. Lightly spiced, balanced with lemon, and finished with olives for depth.
Some sides quietly carry a meal.
Rice like this comes together without much effort, but it has a way of rounding everything out. The warmth of turmeric, the sweetness of capsicum, and the softness of onion settle into something simple and comforting.
Served alongside a roast or spooned onto a plate to catch all the juices, it becomes part of the meal rather than just something beside it.
A squeeze of lemon at the end keeps it fresh, while the olives bring just enough depth to make it feel complete.
Prep: 10 min · Cook: 15 min · Serves: 4 · Cuisine: Mediterranean · Category: Rice
Ingredients
For the Rice
- 1 cup (200g) basmati or long grain rice
- 1 1/2 cups (375ml) chicken stock
- 1/2 red onion, sliced
- 1/2 to 1 red capsicum, sliced
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 1 bay leaf
- Salt
- Black pepper
- Small squeeze of lemon
- Small handful black olives, sliced or whole
Method
- Heat olive oil in a pan over medium heat. Add: red onion, capsicum and cook for 4–5 minutes until softened and slightly sweet.
- Add turmeric, salt, and black pepper. Stir through for about 30 seconds until fragrant.
- Add the rice directly into the pan. Stir for 1–2 minutes, allowing it to lightly toast and absorb the flavour.
- Pour in the chicken stock. Add the bay leaf along with the chicken stock. Bring to a gentle simmer.
- Cover and cook on low for 12–15 minutes, or until the rice is tender and liquid absorbed.
- Turn off the heat and fluff the rice gently. Add a squeeze of lemon and olives. Stir lightly to combine.
Notes
Do not rush the onion and capsicum stage, this builds the base flavour
Keep the turmeric gentle; it should warm, not dominate
Olives should be added at the end to keep their flavour clean
A small drizzle of peri peri oil over the top before serving works beautifully
The bay leaf adds a subtle savoury depth to the rice. Remove before serving.
The Grace Table Tip
Keep the rice light and separate rather than heavy. A gentle hand with the stock and heat will give you a soft, fluffy result that pairs effortlessly with roasted meats.