| Yield | |
|---|---|
| Source | |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 45 minutes |
| 3 | Tablespoon | Unsalted Butter |
| 1 | Cup | Rice (long-grain) |
| 1 | Teaspoon | Garlic (minced) |
| 1 | Teaspoon | Onion Powder |
| 1 | Teaspoon | Turmeric |
| 2 | Cup | Chicken Broth |
| 1⁄2 | Teaspoon | Salt |
| Dash | Ground Black Pepper | |
| 1⁄4 | Cup | Cilantro (chopped) |
1.Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add garlic, onion powder, and turmeric and stir until well mixed.
2.Transfer to a rice cooker. Slowly stir in chicken broth and add salt and pepper to taste. Close the lid and start the rice cooker. Once the rice is cooked fluff with a rice paddle and add cilantro.