Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
- 1 TBSP Butter
- 1 TBSP Olive Oil
- 1/4 cup onion finely diced
- 4 cloves garlic minced
- 1 cup jasmine rice rinsed
- 1 and 1/2 cups chicken broth low sodium
- 1 bay leaf dried
- salt to taste
- pepper to taste
- 1 and 1/2 tsp turmeric
Rinse rice until water runs clear, drain.
In a medium saucepan over medium heat, add olive oil and butter.
When butter is melted, add onion and garlic, saute until softened.
Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.
Serving: 1serving | Calories: 232kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6.5g