This is a savoury rice that works well with seafood curries or peri-peri anything. The spice I use for flavour is very South African, so if you can’t get hold of it, I have put a note in at the bottom with *substitute ideas.
YELLOW SAVOURY RICE
2 cups rice, white or basmati
1 tsp salt
1 cup frozen mixed veges – corn/peas/carrot mix
1 tsp tumeric powder
1 large onion, cubed
1/2 each green pepper and red pepper, cubed
3 tsp Robertsons Spice for Rice
3 Tsbp ghee or butter
Add the rice, salt, mixed veges, tumeric powder to a litre of rapidly boiling water. Cook till rice is done on a medium heat. Drain.
In a seperate pan, fry the remaining ingredients, until onions are translucent. Pour into the rice and stir it through.
Put the rice into an oven-proof pot or casserole, cover and allow to steam for about 30 minutes.
*You can use any spice of your choice for flavouring as an alternative. I like to use a mix of lemon pepper and garlic powder if I don’t have Robertsons Spice for Rice.
Wot2Cook? 
Comments on: "Yellow Savoury Rice" (1)
[…] A South African Curry is very different from its Asian counterparts. And an east coast Durban curry, is different from a west coast Cape Malay style curry. Durban curries are generally more hotter, possibly, because they have evolved from migrant Indian labourers, and we also have the L.M. Mozambique Peri Peri influences filtering down the coast. If you grew up in KwaZulu-Natal, South Africa and are the kinda foodie that ventures off the beaten track, or went to the beach somewhere up Zululand way, chances are, you’ve stopped in La Mercy and tasted the best prawn curry on the east coast of Africa – from Seabelle Restaurant of course. Really, I am not exaggerating, this is award winning curry we’re talking about. So, I am in no way claiming that this curry is of Seabelle’s standard, but it is pretty good. The trick is to not brown the onion. Like any pukka durbs curry, it’s best served with plain brown rice, or if you want to get really fancy, a savoury rice. […]