Spicy Rice and Butter Stew

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear.

2. 2

   In a large pot, melt the unsalted butter over medium heat.

3. 3

   Add the finely chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. 5

   Stir in the diced carrot and bell pepper, and cook for another 5 minutes until they start to soften.

6. 6

   Add the diced tomatoes and cook for another 3 minutes.

7. 7

   Stir in the cumin, paprika, cayenne pepper, turmeric, salt, and black pepper.

8. 8

   Add the rinsed basmati rice to the pot and stir to coat the rice with the spices and vegetables.

9. 9

   Pour in the chicken broth and bring the mixture to a boil.

10. 10

    Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

11. 11

    Remove the pot from heat and let it sit, covered, for another 5 minutes.

12. 12

    Fluff the rice with a fork and serve hot.