Homemade Rice Pilaf is better than any box from the store! This rice dish is surprisingly easy to make and loaded with flavor. We love it with fish and chicken!
Place a large, oven-safe pot over medium heat. Add butter. Once butter is melted, add in the onion, bell pepper, and salt. Sweat the veggies until aromatic, stirring frequently, for about 5 minutes.
Pour rice into the pot and stir in with the veggies and butter. Cook for another 5 minutes or until the rice has a nutty smell. If the rice starts to brown too quickly, reduce heat.
In a small bowl, stir together the turmeric and water until combined. Add the chicken broth, turmeric mixture, lime zest, and bay leaf to the pot. Stir once and then bring to a boil.
Stir once again and cover the pot with a wet kitchen towel (nice and wet but not dripping). Place the pot lid on top of the towel and then wrap the corners of the towel over the lid of the pot.
Bake for 15 minutes. Remove from the oven and rest for another 15 minutes without removing the lid.
Once rested, take the lid off of the pot and remove the towel. Discard the bay leaf and stir rice to fluff it up. Season with salt and pepper to taste, and serve warm. *If you like, you can slice the lime into wheels or wedges to serve with the rice pilaf.
Notes
My family is picky, but here are some other great add-ins for this pilaf!
orange lest instead of lime zest (1/2 orange)
1/2 cup peas (fresh or frozen) - add with the bay leaf
1/4 cup golden raisins - add after cooking
1/4 cup pistachios, shells removed and chopped - add after cooking