• 1/4 cup vegetable oil
  • 1/2 medium red onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 1 celery stalk, chopped
  • 2 scallions, white and light-green parts only, sliced 1/2″ thick on a diagonal
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cup long-grain rice (such as Texmati)
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh flat-leaf parsley


  • Heat oil in a medium saucepan over medium-high heat. Add onion, bell pepper, celery, and scallions and cook, stirring often, until softened, about 5 minutes. Add garlic, bay leaf, cumin seeds, turmeric, and cayenne and cook, stirring, until fragrant, about 2 minutes. Add rice, stir to coat, then add broth and salt. Bring to a boil, stir once, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed, 15–18 minutes. Let stand 10 minutes. Uncover and fluff with a fork; stir in cilantro and parsley

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