Mexican Yellow Rice

In a medium saucepan or deep skillet, melt butter or margarine over medium heat until foamy. Add diced onion and chopped green bell pepper, sautéing for 3–4 minutes until softened and translucent.

Add the uncooked rice to the pan and stir constantly to coat each grain with the butter, toasting lightly for about 2 minutes until the rice turns slightly golden.

Sprinkle the turmeric over the rice mixture and stir well to distribute evenly, ensuring the rice is fully coated with the golden spice.

Pour in the chicken broth and stir to combine all ingredients. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pan tightly with a lid, and allow the rice to simmer undisturbed until all the broth is absorbed and the rice is tender.

Remove the lid and gently fold in the diced red pepper, pimentos, and sliced ripe olives using a fork to avoid mashing the rice.

Replace the lid and allow the rice to rest off the heat so the added vegetables warm through and the flavors meld together.

Fluff the finished rice with a fork, taste and adjust seasoning if needed, then serve hot as a side dish or main course.