Easy Spanish Yellow Rice

I'm a lazy cook so when I had a craving for my grandmother's yellow rice, I figured out a recipe that would taste the same and be simple. Amounts and ingredients can be changed according to your tastes and it keeps well too! This is a kind of spanish rice that my Domincan grandmother makes, using tumeric instead of saffron to give the rice its color, with peas, shallot/onion, and garlic.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 2  tablespoons shallots or 2  tablespoons yellow onions, chopped
• 2  teaspoons  vegetable oil or 2  teaspoons butter
• 1 -3  garlic clove (depending on taste)
• 1 1⁄2 cups long grain white rice, rinsed
• 2 1⁄4 cups vegetable broth or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
• 1  teaspoon salt
• 1⁄2 teaspoon turmeric
•  frozen peas (amount to taste)
•  cilantro

Directions

1. Heat oil in a medium saucepan on medium-high heat.
2. Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
3. Add rice, broth, tumeric, and salt. Add frozen peas; I usually add enough to cover the surface of the broth (you can gauge this by adding them little by litte, they usually float to the top). Bring to a boil; this may take a few minutes.
4. Reduce heat to medium-low, cover, and simmer until tender and liquid is absorbed, this takes anywhere from 15 to 20 minutes depending on tastes and your stove!
5. Sprinkle with fresh cilantro for a little extra flavor.