- 1 tablespoon minced onion
- 1 tablespoon minced red or green bell pepper
- 1 tablespoon chopped fresh coriander sprigs
- 1 small garlic clove, minced
- 2 teaspoons olive oil
- 1/4 teaspoon turmeric
- 3/4 cup long-grain rice
- 1 1/2 cups water
- 1/2 teaspoon salt
In a 1 1/2-quart heavy saucepan cook onion, bell pepper, coriander, and garlic in oil over moderately low heat, stirring, until vegetables are soft, about 5 minutes.
Add turmeric and cook, stirring, 30 seconds. Stir in rice, water, and salt and bring to a boil, uncovered. Boil rice, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 5 to 8 minutes. Reduce heat to as low as possible and cook rice, tightly covered, 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.