DIRECTIONS: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent. Stir in the uncooked rice and cook until it’s lightly toasted. Add the garlic salt, crushed basil leaves, and ground turmeric, stirring until the rice is evenly seasoned. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to a simmer, cover the skillet, and let it cook for 10 minutes. Mix in the frozen peas and carrots, cover again, and continue to cook for another 10 minutes. Once done, fluff the rice with a fork before serving. 

NUTRITION INFO: Calories: 153kcal (8%) Carbohydrates: 30g (10%) Protein: 4g (8%) Fat: 2g (3%) Saturated Fat: 0.3g (2%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1g Cholesterol: 2mg (1%) Sodium: 501mg (22%) Potassium: 134mg (4%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 1543IU (31%) Vitamin C: 4mg (5%) Calcium: 24mg (2%) Iron: 1mg (6%)

(Recipe and photo courtesy of Food Faith Fitness)