1. Cook the Rice

1. Rinse the Rice: Begin by rinsing the rice under cold water to remove excess starch. This helps the rice cook up fluffy and separate.
2. Prepare the Broth: In a saucepan, bring the vegetable broth (or chicken broth for added flavor) to a boil. Add the turmeric or saffron to the broth, stirring to combine. This will give the broth a lovely golden color.
3. Cook the Rice: Once the broth is boiling, add the rice to the pot. Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork once done.

2. Sauté the Vegetables

1. Heat the Pan: While the rice is cooking, heat the olive oil or butter in a large skillet over medium heat.
2. Sauté the Vegetables: Add the chopped onions and bell peppers to the skillet. Sauté for about 3-4 minutes, or until the onions become translucent and the peppers soften.
3. Add the Carrots and Corn: Toss in the diced carrots and corn, and cook for another 2-3 minutes, stirring occasionally.
4. Add the Peas: Finally, add the thawed peas and cook for an additional 2 minutes. You want all the vegetables to be tender, yet still vibrant in color.

3. Combine the Rice and Vegetables

1. Mix Together: Once the rice is ready and the vegetables are sautéed, gently fold the rice into the vegetable mixture. Stir to combine everything evenly, ensuring the golden rice is mixed well with the colorful vegetables.
2. Season: Taste the rice medley and adjust the seasoning with salt and pepper as needed.

4. Garnish and Serve

1. Garnish: Transfer the rice medley to a serving dish and sprinkle with fresh parsley or cilantro for a burst of color and freshness. Serve with lemon wedges for a tangy kick.
2. Serve: This dish is the perfect accompaniment to grilled meats, seafood, or even as a vegetarian main dish. Enjoy the vibrant flavors with every bite!