Ingredients
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2 tablespoons shallots or 2 tablespoons yellow onions, chopped
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2 teaspoons vegetable oil or 2 teaspoons butter
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2 1/4 cups chicken broth or 2 1/4 cups water
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1 teaspoon salt
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1/2 teaspoon turmeric
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frozen peas (amount to taste)
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cilantro
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1 -3 garlic clove (depending on taste)
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1 1/2 cups long grain white rice, rinsed
Instructions
- Heat oil in a medium saucepan on medium-high heat.
- Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
- Add rice, broth, tumeric, and salt. Add frozen peas; I usually add enough to cover the surface of the broth (you can gauge this by adding them little by litte, they usually float to the top). Bring to a boil; this may take a few minutes.
- Reduce heat to medium-low, cover, and simmer until tender and liquid is absorbed, this takes anywhere from 15 to 20 minutes depending on tastes and your stove!
- Sprinkle with fresh cilantro for a little extra flavor.