Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain white rice, rinsed
  • 3 cups chicken broth, low sodium
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon saffron threads (or 1/4 teaspoon saffron powder, or 1/4 teaspoon yellow food coloring)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander (optional)
  • Fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add onion and cook until softened (5 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, for 2-3 minutes until lightly toasted.
  3. Pour in the chicken broth, turmeric, saffron (or substitute), salt, cumin, and coriander (if using). Stir well.
  4. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
  5. Remove from heat and let the rice sit, covered, for 5-10 minutes. Fluff with a fork before serving.
  6. Garnish with fresh cilantro and serve hot.