In a 1 1/2-quart heavy saucepan cook onion, bell pepper, cilantro, and garlic in oil over moderately low heat, stirring, until vegetables are soft, about 5 minutes.
Add turmeric and cook, stirring, 30 seconds.
Stir in rice, water, and salt and bring to a boil, uncovered. Boil rice, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 5 to 8 minutes.
Reduce heat to as low as possible and cook rice, tightly covered, 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 3|
|Calories from Fat: 12 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 16.8mg||1 %|
|Potassium 168.1mg||4 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 63.4g|
|Protein 6.1g||9 %|
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Calories per serving: 303
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