Yellow Rice with Chickpeas

Indians eat rice with many meals. Pay careful attention when preparing this recipe to discover which spice causes the rice to turn yellow.

Info
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 or long-grain rice


 * 3/4 tsp salt


 * 1/2 tsp cumin seeds


 * 1/4 tsp ground turmeric


 * 1 cup canned chickpeas, rinsed and drained

Directions
1.In a 3-quart saucepan over medium heat, heat oil; add onion and potato. Cook 5 minutes, stirring occasionally.

2.Add water, rice, salt, cumin seeds, and turmeric; over high heat, heat to boiling.

3.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
long-grain rice.
 * 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,

Source

 * Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe