2 cups Basmati Rice
1 T Olive Oil
1 T Butter
4 cups chicken stock or water
½ cup finely diced red bell pepper
½ cup finely diced onion
¾ tsp. Turmeric
¼ tsp. Cumin
In a medium saucepan heat 1 tablespoon of olive oil over low heat. Sauté finely
diced bell pepper and onion until slightly softened. Add turmeric and cumin and
heat for about 30 seconds. Add the water, salt and butter and bring to a boil.
Add the rice and stir will. Cover and reduce heat to a low simmer for 15-20
minutes or until all the water is absorbed.