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Ingredients
- 2 2
- teaspoons
- olive oil
- 1 /2
- cup
- white onion
- finely diced
- 2 2
- garlic cloves
- minced
- 2 2
- cups
- low sodium chicken broth or water
- 2 2
- teaspoons
- powdered chicken bouillon
- 1 /2
- teaspoon
- ground turmeric
- 6 6
- sprigs fresh thyme
- 2 2
- dried bay leaves
- 1 1
- cup
- parboiled rice
- 3 /4
- cup
- frozen peas
- optional
Preparation
Step 1
Instructions
Heat a pot to medium heat, then add the olive oil.
Saute the chopped onion and garlic for 2-3 minutes, until translucent.
Add the chicken broth/water, chicken bouillon, turmeric, thyme, and bay leaves.
Bring the mixture to a boil, then add the rice.
Stir, then cover the pot and lower the heat to medium low.
Cook the rice for 25-30 minutes, until the stock has been fully absorbed and the rice is fully cooked.
Remove the thyme and bay leaves, then stir in the peas, if desired.