Thai-Style Yellow Rice

INGREDIENTS

2 Tbsp extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1/8 to 1/4 tsp red pepper flakes or cayenne pepper
1/4 cup diced red bell pepper
1/4 cup English peas, removed from pods
1 roma tomato or 1 small field tomato, diced
2 cups jasmine rice or basmati rice
4 cups (minus 2 Tbsp) chicken broth or vegetable broth
Juice of 1 lime (about 2 Tbsp of lime juice)
2 Tbsp tamari
1/2 tsp turmeric
1/4 to 1/3 tsp saffron (optional)
Handful of fresh basil or cilantro, finely chopped

DIRECTIONS

Warm a deep pot over medium-high heat. Add the oil and heat. Add the onion, garlic, and pepper flakes/cayenne. Stir-fry for about one minute, until fragrant, then add the red pepper, peas, and tomato. Stir-fry for one more minute.

Add the rice and stir to coat, then pour in the broth. Add the lime juice, tamari, turmeric, and saffron (if using). Stir well.

When the broth begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer for 15 to 20 minutes, until almost all of the liquid has been absorbed. Give the rice a gentle stir, put the lid back on, turn off the stove, and leave the rice to sit on the off, but hot, burner for at least 10 minutes and up to one hour.

Remove the lid and fluff the rice with a fork. Top with a little fresh basil or cilantro.