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 

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