• 2 Tbsp Butter
• 1/4 Medium Onion, Diced
• 1 tsp Cumin Seeds, Ground
• 1 tsp Turmeric
• 1 tsp Smoked Paprika
• 1 Bay Leaf
• 1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
• 1 1/4 Cup Water or Chicken Stock Salt and Pepper, to taste
• 1 Tbsp Butter, for finishing (optional)

The Process:

1. In a frying pan or wok heat the olive oil over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
2. Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.  Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.

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