Sarah Flotard
Recipe information
Yield
4 Servings
Ingredients
1
/4 cup vegetable oil
1
/2 medium red onion, chopped
1
/2 red or green bell pepper, chopped
1
celery stalk, chopped
2
scallions, white and light-green parts only, sliced 1/2" thick on a diagonal
2
garlic cloves, finely chopped
1
bay leaf
1
teaspoon cumin seeds
1
teaspoon ground turmeric
1
/4 teaspoon cayenne pepper
1
cup long-grain rice (such as Texmati)
2
cups low-sodium chicken broth
1
/2 teaspoon kosher salt
2
tablespoons chopped fresh cilantro
2
tablespoons chopped fresh flat-leaf parsley
Need to make a substitution?
Preparation
Heat oil in a medium saucepan over medium-high heat. Add onion, bell pepper, celery, and scallions and cook, stirring often, until softened, about 5 minutes. Add garlic, bay leaf, cumin seeds, turmeric, and cayenne and cook, stirring, until fragrant, about 2 minutes. Add rice, stir to coat, then add broth and salt. Bring to a boil, stir once, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed, 15–18 minutes. Let stand 10 minutes. Uncover and fluff with a fork; stir in cilantro and parsley. Serve with Central American–Style Fried Chicken (click for recipe).