- 2 1/4 cups chicken broth
- 1 1/2 cups jasmine rice
- 3 tablespoons olive oil
- 1 small purple onion, minced
- 3 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons turmeric
- 2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- For serving: green onions (optional)
Bring chicken broth to a boil and stir in rice. Cover and simmer on very low heat for 15 minutes or until the liquid is almost gone. Remove from heat but do not take the lid off. Let stand covered for 5 minutes before fluffing the rice.
Meanwhile in a wok or large sauté pan, heat olive oil over medium heat. Add onions, garlic and red bell pepper. Cook until onions soften.
Add pepper, salt, turmeric, chili powder, and paprika. Cook 1 minute. Add rice to pan. Stir fry on high until rice is throughly heated and coated well. Serve with green onions if you like.