Instructions

• Place 1 cup jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear; drain well.
• In a medium saucepan over medium heat add 1 tablespoon olive oil and 1 tablespoon butter.
• When the butter has melted, add 1/4 cup finely diced onion and 4 cloves minced garlic; sauté until the onion is softened and the garlic is fragrant.
• Add the rinsed rice and 1 and 1/2 teaspoons turmeric to the pan; stir to coat the rice and combine.
• Pour in 1 and 1/2 cups low-sodium chicken broth and add 1 dried bay leaf. Season with salt and pepper to taste. Increase heat and bring the mixture to a boil, uncovered.
• Once boiling, reduce the heat to low, cover the pan, and simmer for 15–20 minutes, or until the liquid is absorbed and the rice is tender.
• Remove the pan from heat and let it sit, covered, for 5 minutes.
• Remove and discard the bay leaf, fluff the rice with a fork, taste and adjust salt and pepper if needed, then serve.