Instructions

• Heat 2 teaspoons olive oil in a skillet over medium heat until shimmering.
• Add the 1/2 onion (diced) and sauté, stirring occasionally, about 3 minutes, until the onion is translucent.
• Add 1 cup uncooked white long-grain rice and cook, stirring frequently, until the rice is lightly toasted and coated with oil.
• Add 1/2 teaspoon garlic salt, 1/2 teaspoon crushed dried basil leaves, and 1/2 teaspoon ground turmeric; stir until the seasonings are evenly distributed.
• Pour in 2 cups chicken broth and increase heat to bring the mixture to a gentle boil. Stir once to loosen any rice from the pan.
• Immediately reduce heat to low, cover the skillet, and simmer for 10 minutes without lifting the lid.
• Add 1 cup frozen peas and carrots mix on top of the rice (do not stir), recover, and continue to cook on low, covered, for another 10 minutes, until the rice is tender and the liquid is absorbed.
• Remove from heat, fluff the rice gently with a fork, and serve.