Yellow Rice

• 2 tsp. vegetable oilvegetable-oil
• 2 medium shallots, finely choppedshallot
• 1 garlic clove, finely choppedgarlic
• 1½ cups jasmine or basmati rice, rinsed
• 2¼ cups low-sodium chicken brothchicken-broth
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltsalt
• ½ tsp. ground turmericturmeric

1. 01Heat 2 tsp. vegetable oil in a heavy medium saucepan over medium-high. Cook 2 medium shallots, finely chopped, and 1 garlic clove, finely chopped, stirring often, until softened and just beginning to brown, about 2 minutes. Add 1½ cups jasmine or basmati rice, rinsed, and stir to coat.
2. 02Add 2¼ cups low-sodium chicken broth, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground turmeric; stir to combine. Bring to a boil, then reduce heat to medium-low and cover pan. Cook until rice is tender and liquid is absorbed, 15–18 minutes. Remove from heat and let sit (still covered) 10 minutes.
3. 03Uncover rice and fluff with a fork.

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