Step 1

Generously rinse your rice in a large sieve and set aside.

Step 2

Place a medium pot or deep pan over medium heat and add in olive oil. Once oil is warm add in onions and peppers and saute for 3 to 5 minutes, stirring occasionally, until onions are soft and golden. Next stir in garlic and fresh grated turmeric and saute for an additional minute until fragrant, stirring frequently.

Step 3

Stir 1 cup of the uncooked rice, kosher salt and freshly ground pepper to the veggie mixture. Saute, stirring frequently for 1 minute until rice is evenly coated. Next stir in 2 cups of water.

Step 4

Bring rice to a gentle boil over medium-high heat for 1 minute, then immediately cover, reduce heat to low, and cook for 15 to 18 minutes until rice is tender and all the liquid has been absorbed. Remove from heat, fluff with a fork and stir in the peas/carrots and spinach, then replace the cover and allow rice to steam for 10 to 15 additional minutes. Taste and add more salt and pepper, to taste.

Step 5

Sprinkle with cilantro and enjoy immediately or allow to cool then store in an airtight container in the fridge for up to 5 days.