The Weeknight Table

Produce

• 1 medium yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 3 cloves garlic, minced

Pantry & Seasonings

• 2 cups long grain white rice
• 1 teaspoon turmeric
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 tablespoon chicken bouillon powder
• 1/2 teaspoon dried thyme
• 1 bay leaf

Meat & Refrigerated

• 4 tablespoons unsalted butter

Liquids

• 3 1/2 cups chicken stock

Add the butter to a heavy-bottom pot over medium heat. Once melted, add the onion and green bell pepper and cook for 4 to 5 minutes until softened but not browned. Stir in the garlic and cook for another 30 seconds.

Add the dry rice directly into the pot and stir it around in the butter and vegetables for about 2 minutes so the grains get lightly toasted. Sprinkle in the turmeric, seasoned salt, garlic powder, onion powder, white pepper, black pepper, paprika, cayenne, sugar, chicken bouillon, thyme, and bay leaf. Stir everything together until the rice turns a deep golden yellow and smells fragrant.

Pour in the chicken stock and stir well, making sure nothing is stuck to the bottom of the pot. Bring everything to a gentle boil, then reduce the heat to low, cover tightly, and cook for 18–20 minutes until the liquid is absorbed.

Turn the heat off and let the rice sit covered for 10 minutes. Remove the bay leaf, fluff the rice gently with a fork, and serve hot.