Rice Pilaf with Turmeric & Lime

 
4 Tablespoons unsalted butter
3/4 cup sweet onion, diced
OR 1/2  cup Shallots, diced
3/4  cup red bell pepper diced
1/2 teaspoon salt
1/4 teaspoon Black pepper
2 cups long-grain white rice
1/4  teaspoon turmeric
3 1/3  cups chicken broth* divided
1 large lime, zested
1 bay leaf
 
Preheat oven to 350 degrees F.
 
In a small bowl, stir together the turmeric and 1/3 cup chicken broth until combined. Set aside
 
Heat a large skillet over medium heat, add butter.
Once butter is melted, add the onion, bell pepper, salt, and pepper.
Cook and stir frequently, for about 3-5 minutes, until onions are translucent.
 
Pour rice into the skillet and stir.
Cook & stir occasionally for another 5 minutes or until the rice starts to turn golden, if it browns too quickly, turn down the heat.
 
Add the chicken broth, turmeric mixture, and lime zest to the skillet.
Stir to mix and then bring to a boil.
 
Stir once again and pour the mixture into a large oven safe dish with lid, (or tightly wrapped foil)
Add the bay leaf.
 
Bake covered for  20 minutes.
 
Remove from the oven and rest for another 10 minutes without removing the lid.