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Turmeric rice

Turmeric Rice (Slow Cooker Recipe)


  • 4 Cups Rice
  • 1 Pound Shrimps (Deveined, peeled/unpeeled)
  • 1.5 Cups Mixed Vegetables (fresh or frozen)
  • 3 Cups Broth/water
  • 3 Tablespoons Olive oil or your choice
  • 1 Onion
  • 1 Tablespoon Thyme
  • 2-3 Teaspoons Turmeric powder
  • 1 Tablespoon Granulated Ginger
  • 2 Cloves Garlic (minced)
  • ½ Red bell pepper (chopped); optional
  • 1 Habanero/Rodo (optional)
  • 1 Bay leaf
  • Seasoning powder/cubes
  • Salt to taste


  1. Rinse the rinse under cold water until it runs clear.

  2. Add to the slow cooker, add turmeric, thyme, granulated ginger, minced garlic, broth/water, bay leaf, oil, seasoning powder/cube, and salt.

    If you're using a stove, add rice and broth (enough to cover the rice) season as mentioned above.

    Turmeric rice
  3. Mix, cover, and cook on high heat for about 1.5 hours or until the rise is almost done/al- dente.

    If you're using a pot it would take about 15 minutes or more.

  4. Add the shrimps and combine. Check the seasoning and re-adjust if necessary.

    Cover and continue until the shrimps are all cooked/opaque.

    Serve and enjoy.

    turmeric rice
  5. You can saute the vegetables and onion before adding it to the rice or just add directly to the rice.

    Turmeric rice
  6. Cover and continue until the shrimps are all cooked/opaque.

    turmeric rice
  7. Serve and enjoy.

    Turmeric rice
  8. Turmeric rice, coleslaw, and plantains.

    Turmeric rice