3 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon turmeric
1 medium tomato, chopped
1/2 red bell pepper, diced
Kosher salt and freshly ground pepper
1 1/2 cups white rice
1 tablespoon chopped fresh parsley
Hot sauce, for serving (optional)
Heat the vegetable oil in a large, deep skillet over medium heat.
Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes.
Add the tomato and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil.
Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the remaining 1/2 tablespoon parsley.
Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate and parsley.
Season with salt and pepper.
Serve with hot sauce.
Modified From http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-shrimp-and-rice-recipe.html