Yellow Rice and Carrots
- 1/4 cup olive oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 2 carrots, peeled and finely diced
- 1 cup long grain converted rice
- 2 cups chicken broth
- Salt and freshly ground black pepper
Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.
Recipe Courtesy of �Michelle Urvater
Recipe courtesy of Daisy Martinez