Heat oil in a skillet over medium heat. Add in onions and cook until just beginning to soften, about 3-4 minutes, then add in the carrot and cook for an additional 2-3 minutes. Add in the tumeric and cumin, and then stir in the rice, stirring to coat the kernels. Add in chicken broth and cover for 20 minutes or until liquid is almost totally absorbed. Turn heat to low, stir in peas and cover for another 5 minutes until peas are cooked through. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (1731g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1553 (53%)|
|Amt Per Serving||% DV|
|Total Fat 172.6g||230 %|
|Saturated Fat 73.3g||367 %|
|Monounsaturated Fat 64.4g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 752.3mg||231 %|
|Sodium 1587.3mg||55 %|
|Potassium 4389mg||116 %|
|Total Carbohydrate 152.1g||45 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 149.3g|
|Protein 188.7g||270 %|
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Calories per serving: 2937
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