This is the best recipe I’ve found for basic yellow rice. Pairs well with Mexican, Mediterranean, Indian, or any Middle Eastern cuisine. Or with anything off of the grill. (Citrus-Marinated Chicken- or actually turkey- pictured above.) For a simple variation, throw in a handful of frozen peas to steam with the rice during the last 5 or so minutes of cooking.

Yellow Rice

INGREDIENTS

2 tsp. canola or grapeseed oil
1 medium shallot, chopped
1 clove garlic, minced
1 1/2 cups white or brown jasmine or basmati rice, well-rinsed (brown rice will take much longer to cook, check package for directions)
2 1/2 cup low-sodium or homemade chicken broth
1 tsp. salt
1/2 tsp. turmeric

DIRECTIONS

1. Heat oil in a medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes (adjust cooking time accordingly for brown rice). Fluff with a fork and serve warm.

Serves 6.

(Adapted from Bon Appetit)