Ingredients:

  • 2 cups (400g) long-grain white rice
  • 2 tbsp (30ml) olive oil
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (3g) ground turmeric
  • 3 cups (720ml) low-sodium chicken broth
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1/2 cup (75g) frozen peas
  • 1/2 cup (60g) diced carrots
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Place the long-grain white rice in a fine-mesh strainer and rinse under cold water for 60 seconds, then shake off excess water.
  2. Heat the olive oil in a heavy-bottomed pot over medium heat.
  3. Add the diced onion and diced carrots to the pot and sauté for 3–4 minutes until the onion becomes translucent.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Add the rinsed rice to the pot and stir constantly for 2–3 minutes until the edges of the rice look translucent and smell nutty.
  6. Stir in the turmeric, salt, and black pepper until the rice grains are evenly coated and golden.
  7. Pour in the chicken broth, increase heat to medium-high, and bring the liquid to a boil.
  8. Stir once, cover the pot with a tight-fitting lid, reduce heat to the lowest setting, and simmer undisturbed for 15–18 minutes.
  9. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  10. Remove the lid, fold in the frozen peas using residual heat, and fluff the rice with a fork.
  11. Garnish with chopped fresh cilantro before serving.