The color of this rice is an attention grabber. No one will be able to guess the key ingredient either. Turmeric was once know as Indian Saffron and this dish has a hint of a saffron-ish flavor and color.
1 cup white long grain rice
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small white onion, diced
2 cloves of garlic, smashed and minced
1/4 cup fresh or frozen yellow corn
2 teaspoons turmeric
pinch of salt
Heat oil in a medium sauce pan over medium heat.
Saute onions and garlic until the onions are translucent.
Add butter and when the butter is melted pour in the dry rice.
Stir around so all of the rice is coated with oil/butter.
Cook for about 5 minutes, stirring often.
Add the broth, corn and turmeric.
Bring to a full boil, stirring often.
Reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft.
(I usually stir mine about every 5 minutes to keep it from sticking to the bottom of the pan.)
Sprinkle in a little salt and serve.