Ingredients:

  • 1 cup (200g) short grain rice (e.g., Arborio)
  • 1 cup (200g) long grain rice (e.g., Basmati)
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (150g) bell peppers, diced
  • 1 teaspoon (5g) cumin seeds
  • ½ teaspoon (2g) turmeric powder
  • 2 ½ cups (600ml) vegetable or chicken broth
  • Salt & black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Combine short and long grain rice in a fine mesh strainer. Rinse under cold water until the water runs clear to remove excess starch. Drain well.
  2. In a large saucepan, heat olive oil over medium heat. Add chopped onion, and sauté until translucent (about 3-4 minutes).
  3. Add minced garlic and diced bell peppers. Cook until softened (3-5 minutes).
  4. Stir in cumin seeds and turmeric powder, cooking until fragrant (about 1 minute).
  5. Add the rinsed rice to the saucepan. Stir well to coat the rice with oil and mix with the aromatics.
  6. Carefully pour in the broth, and season with salt and black pepper. Bring to a boil, then reduce heat to a simmer.
  7. Cover the saucepan and let simmer until both types of rice are tender and liquid is absorbed (about 15-20 minutes).
  8. Remove from heat, let sit covered for 5 minutes. Fluff rice gently with a fork and garnish with chopped parsley before serving.