Yellow Saffron Rice

You will need:

2 cups jasmine rice (unwashed)

1/2 teaspoon turmeric powder

1 red sweet pepper, chopped

1 cup cubed carrots

1 green sweet pepper, chopped

3 leaves thyme

2 hot peppers (optional)

2 cloves garlic, chopped

1 small onion chopped

3 leaves chives chopped

1 pimento pepper

2 1/4 cups vegetable stock (can substitute with 2 1/4 cups water and 2 bullion (maggi) cubes)

1 tablespoon coconut oil

1 1/2 tablespoon olive oil

Salt and pepper to taste

1/4 cup raisins (optional)

Method:
On a medium-low heat, heat coconut oil. Add garlic, peppers, carrots, chives and onions until transparent. Add saffron powder (turmeric) and thyme and mix till everything is coated. Add rice and incorporate. Add stock (or water and bouillon mixture). Add raisins and hot peppers. Cover dish and turn heat down to low. Leave to steam for 20 minutes till rice is cooked. (Try not to check it too much and also to not burst the pepper).

Tips: If you are using rice that may take longer to cook then add more water if necessary and leave on very low heat with the pot covered.