INGREDIENTS

• 2 tablespoons coconut oil
• ½ cup diced yellow onion
• ½ cup diced carrot, ¼-inch dice
• 1 ½ cups long grain white rice, like jasmine or basmati rice
• 1 teaspoon minced garlic
• 1 ½ teaspoons ground turmeric
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 3 cups low sodium broth, vegetable or chicken
• ½ cup frozen peas
• 2 tablespoons chopped fresh Italian parsley

INSTRUCTIONS

1. Melt the coconut oil In a deep skillet or sauté pan over MEDIUM heat. Add the onions and carrots and cook until the veggies begin to soften, about 3 to 4 minutes. Stir in the rice, garlic, turmeric, sugar, salt, onion powder, and paprika. Stir and cook to soften the garlic and toast the spices until fragrant, about 30 seconds.
2. Pour in the broth. Stir to combine and increase heat as needed to bring the mixture to a boil. Reduce the heat to LOW, cover, and cook for 20 minutes or until the liquid has been absorbed and the rice is tender.
3. Uncover and stir and fluff the rice. Stir in the peas and parsley. Remove from the heat and serve.