Yellow Rice

4 Cups chicken broth
2 cups water
1 T tumeric
2 Tb extra virgin olive oil
2 cups long-grain or basmati rice
salt
pepper

1. In a 4 quart pot combine chicken broth, water, tumeric, and olive oil. Bring to a rapid boil

2. Lower heat and add rice, stirring well. Cover and cook for 18 - 20 minutes, until all liquid is absorbed and rice is tender.

3. Stir well and add salt and pepper to taste.

Got recipe from Lunds Spring 2011 magazine. Worked out very well!