Servings: 1 (click to scale)
Ingredients
- 1 1/4 cup vegetable broth
- 2 tsp olive oil
- 1/4 cup red onion finely diced
- 1/2 cup long-grain parboiled white rice
- 1/2 tsp ground turmeric
- 1/2 tsp granulated garlic
- 2 Tbsp frozen green peas
- 2 Tbsp diced pimientos drained
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Instructions
- Preheat the oven to 350°F.
- Heat the oil in a medium oven-safe saucepan or Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Stir in the uncooked rice and cook for 1–2 minutes, stirring frequently to lightly toast the grains. Add the vegetable broth, turmeric, and granulated garlic. Stir to combine and bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to a 350°F oven. Bake for 30–35 minutes, or until the liquid has been absorbed and the rice is tender.
- Remove the pot from the oven and let it stand, covered, for 5 minutes. Resist the urge to lift the lid while the rice rests, as the trapped steam helps finish cooking the rice.
- Fluff the rice gently with a fork, then fold in the peas and diced pimientos until evenly distributed. Serve warm.
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