1. Bring chicken stock to a boil, add rice and reduce heat to simmer. Cover and cook for 30-40 minutes until liquid is absorbed.
2. In the meantime, saute onions and turmeric in olive oil in pan over medium heat until golden and caramelized.
3. When rice is cooked, stir in onion mixture and serve.
Recipe created by Heather Quintana, Certified Health Coach