View source for Yellow Rice with Chickpeas

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[[Image:Yellow rice.png|250px|right]]
== Description ==
[http://www.fruitsandveggiesmatter.gov/publications Fruits and Veggies Matter Child Recipe Cards] by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe

Indians eat rice with many meals. Pay careful attention when preparing this recipe to discover which spice causes the rice to turn yellow.
* '''Cook Time''': 40 minutes 
* '''Serves''': 4

== Ingredients ==
* 2 tbsp [[canola oil]]
* 1 medium-size [[onion]], diced
* 1 medium-size Russet [[potato]], diced
* 3 cups [[water]]
* 1 cup [[basmati rice|basmati]] or [[long-grain rice]]
* ¾ tsp [[salt]]
* ½ tsp [[cumin]] seeds
* ¼ tsp ground [[turmeric]]
* 1 cup canned [[chickpea]]s, rinsed and drained

== Directions ==
# In a 3-quart saucepan over medium heat, heat oil; add onion and potato. Cook 5 minutes, stirring occasionally.
# Add water, rice, salt, cumin seeds, and turmeric; over high heat, heat to boiling.
# Reduce heat to low; cover and simmer 20 minutes, or until rice and potatoes are tender. During the last 5 minutes of cooking, stir in chickpeas.

== Tips ==
* Basmati rice is a special, toasty-flavored Indian rice. Now, it is also grown in the United States. If you don’t find it at the supermarket, use regular,
long-grain rice.

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[[Category:Asian cuisine]]
[[Category:Chickpea Recipes]]
[[Category:Indian cuisine]]
[[Category:Potato Recipes]]
[[Category:Rice Recipes]]
[[Category:Vegan grain Recipes]]
[[Category:Vegan Main Dish Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegan bean and legume Recipes]]