Ingredients
The following ingredients have 5 Servings
- 2 tablespoons olive oil
- 1 cup yellow onion, (finely chopped )
- 1 tablespoon garlic, (minced)
- 2 tablespoons jalapeño pepper, (seeds removed, minced (see notes))
- 2 tablespoons fresh turmeric, finely grated (click here for How to Use Fresh Turmeric) (-see notes)
- 1½ cups Basmati rice
- ¾ teaspoon salt
- 3 cups coconut water
Instruction
- Cook the onion, garlic and pepper. Coat the bottom of a medium-sized soup pot with the olive oil and place it over medium heat. Add the onions, garlic and jalapeño and cook until the onions are translucent and soft, about 7 minutes.
- Add remaining ingredients and bring to a boil. Mix in the turmeric, rice and salt. Stir to be sure all of the grains of rice are coated with the other ingredients. Add the coconut water, and bring to a boil.
- Simmer to finish cooking and serve. Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes. Serve.
