Yellow Rice And Carrots
- 1/4 cup olive oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 2 carrots peeled, diced fine
- 1 cup long-grain converted rice
- 2 cups chicken broth
- Salt to taste
- Freshly-ground black pepper to taste
Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until ready to serve.
This recipe yields 4 servings.