Loaded Yellow Rice Plate with Grilled Steak

Ingredients (Serves 4)For the Yellow Rice:
1 1/2 cups (300g) long-grain rice
3 cups (720ml) chicken broth
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1 small onion, finely diced
1 tbsp olive oil
Salt, to taste
For the Grilled Steak Chunks:
1 lb (450g) sirloin or ribeye steak, cut into 1-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder

Salt and black pepper, to taste
For the Garlic Butter Shrimp:
1 lb (450g) large shrimp, peeled and deveined
3 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp smoked paprika
Salt and black pepper, to taste
1/4 cup (10g) fresh parsley, chopped (for garnish)
For the Sautéed Vegetables:
2 cups (200g) broccoli florets
1 small onion, sliced
2 tbsp olive oil
1 clove garlic, minced
Salt and black pepper, to taste
Instructions

1. Prepare the Yellow Rice:In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
   Stir in the rice, turmeric, garlic powder, onion powder, and a pinch of salt. Toast the rice for 1-2 minutes.
   Add the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Grill the Steak Chunks:In a bowl, toss the steak cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
   Preheat a grill or skillet over medium-high heat (about 400°F/200°C). Grill the steak cubes for 2-3 minutes per side for medium (160°F/71°C internally), or to your desired doneness. Set aside.
3. Cook the Garlic Butter Shrimp:In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the shrimp, smoked paprika, salt, and pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
Stir in the lemon juice and parsley, then remove from heat.

4. Sauté the Vegetables:In another skillet, heat 2 tbsp olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
   Add the broccoli florets and minced garlic, seasoning with salt and pepper. Sauté for 5-7 minutes, or until the broccoli is tender but still crisp.
5. Assemble the Plate:Divide the yellow rice evenly among four plates.
   Top each plate with grilled steak chunks, garlic butter shrimp, and sautéed vegetables.

Garnish with extra chopped parsley if desired.
Serving Suggestion:
Serve the loaded yellow rice plate hot, with a side of garlic bread or a light salad. Pair with a refreshing drink like iced tea or a citrusy cocktail.