I love this recipe! It’s so good I occasionally make it a meal instead of a side dish.
- 1 cup rice, preferably a long-grained variety like basmati
- 1 medium diced onion
- 2 garlic cloves, sliced
- 1 tsp. ginger powder
- 2–3 tsp. turmeric powder
- 2 tbsp. olive oil
- 2 tsp. salt
- Ground black pepper to taste
- 1 1⁄2 cups vegetable broth
- 1⁄2 tsp. cumin
- 1 whole lime
If you’re using fresh turmeric or ginger, peel the root and mince: Use a microplane grater, the smallest holes on a grater, or just mince with a knife.
In a skillet, heat your oil or butter.
If you’re using a fresh lime, cut it in half and sear both halves, pulp down, for a few minutes. Set aside.
Sautée the onion and garlic in your oil or butter for 3–5 minutes until soft.
Add the turmeric, ginger, salt, pepper, and cumin; stir to combine.
Add the lime juice, or squeeze a little of the seared lime.
Add the rice and broth, bring to a boil.
Reduce heat and gently simmer, covered, for 15 minutes.
Remove from heat and keep covered for 5 minutes.
Fluff with a fork.
If you’re using the chopped cilantro, sprinkle on top and serve.
If you’re using the seared lime, put the halves on one side if anyone wants to squeeze a bit more.