Instructions

1. Rinse the rice under cold water until the water runs clear. Set aside to drain.
2. Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
3. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
4. Add the minced garlic and cook for another 1 minute until fragrant.
5. Add the chicken pieces to the pan and cook, stirring occasionally, until they are lightly browned on all sides, about 6-7 minutes.
6. Stir in the ground turmeric, ground cumin, and black pepper, coating the chicken evenly with the spices.
7. Add the rinsed rice to the pan and gently stir to combine with the chicken and spices.
8. Pour in the low sodium chicken broth and bring the mixture to a boil.
9. Reduce the heat to low, cover the pan, and simmer gently for 18-20 minutes or until the rice is tender and the liquid is absorbed.
10. Remove the pan from heat and let it stand, covered, for 5 minutes.
11. Fluff the pilaf with a fork, drizzle the remaining 1 tablespoon of olive oil over the top, and garnish with fresh parsley if desired.
12. Serve warm and enjoy a mild, flavorful Middle Eastern chicken and rice dish suitable for young people.