Ingredients
7
7 servings
- •2 tablespoons unsalted butter
- •3 large shallots, chopped
- •2 cups uncooked jasmine rice, rinsed and drained
- •1 tablespoon chopped garlic
- •1 teaspoon salt
- •1 teaspoon ground turmeric
- •1 teaspoon ground coriander
- •0.5 teaspoon ground cumin
- •2 bay leaves
- •3.5 cups low-sodium chicken broth
Instructions
- Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
- Remove from heat. Discard bay leaves. Transfer to a bowl.
Nutritional Facts
Per 7 servings
- Calories: 256
- Carbohydrate: 49g
- Fat: 4g
- Fiber: 1g
- Protein: 6g
- Sugar: 1g
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