Ingredients
- 2 teaspoons olive oil
- 1/2 onion diced
- 1 cup white long-grain rice uncooked
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried basil leaves crushed
- 1/2 teaspoon ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent.
- Stir in the uncooked rice and cook until lightly toasted. Add the garlic salt, crushed basil leaves, and ground turmeric, stirring until the rice is evenly seasoned.
- Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat to a simmer, cover, and let it cook for 10 minutes.
- Mix in the frozen peas and carrots, cover again, and continue to cook for another 10 minutes. Fluff the rice with a fork before serving.
