Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 ½ cups long-grain rice (300g), rinsed
  • 3 cups chicken broth (720 ml)
  • 1 teaspoon ground turmeric (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • ½ teaspoon salt (2.5 ml), or to taste
  • ¼ teaspoon black pepper (1.25 ml), or to taste
  • Optional: 1/4 cup chopped fresh parsley or cilantro for garnish

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add onion and sauté until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, for 1-2 minutes.
  3. Pour in the chicken broth. Stir in the turmeric, garlic powder, onion powder, salt, and pepper. Make sure everything is well combined.
  4. Bring the mixture to a boil. Once boiling, reduce heat to low, cover the saucepan tightly, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.
  5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.
  6. Garnish with chopped parsley or cilantro (if using) and serve hot.