Easy Spanish Yellow Rice

Ingredients

• Shallots

  Raw

  2 tbsp chopped or 20g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  3 clove or 9g

• Brown rice

  Long-grain, raw

  1 ½ cup or 278g

• Chicken broth

  Soup, canned, ready-to-serve

  2 ¼ cup or 540g

• Salt

  Table

  1 tsp or 6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Peas

  Green, frozen, unprepared

  1 package or 284g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Heat oil in a medium saucepan on medium-high heat.
2. Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
3. Add rice, broth, tumeric, and salt. Add frozen peas; I usually add enough to cover the surface of the broth (you can gauge this by adding them little by litte, they usually float to the top). Bring to a boil; this may take a few minutes.
4. Reduce heat to medium-low, cover, and simmer until tender and liquid is absorbed, this takes anywhere from 15 to 20 minutes depending on tastes and your stove!
5. Sprinkle with fresh cilantro for a little extra flavor.