Yellow Rice & Mushrooms

• 2 Tablespoons Extra-virgin olive oil
• ½ Yellow onion, chopped
• 3 Cloves Garlic, minced
• 1 Cup Long-grain rice
• 2 Cups Vegetable stock
• 2 Teaspoon Teaspoons kosher salt
• 1 Bay leaf
• 2 Teaspoon Ground Turmeric
• ½ Cup Mexican flavor BLENDABELLA

Instructions

1. Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat.
2. Add the onion, garlic, turmeric and cook, stirring until translucent, about 2 minutes.
3. Add the rice and BLENDABELLA and cook for about 3 minutes more.
4. Add stock, salt, and bay leaf and bring to a boil.
5. Cover the rice and reduce heat to a simmer, cook for 15 minutes stirring halfway through.
6. Remove the rice from the heat and set aside, covered, for 10 minutes.
7. Remove the lid and fluff the rice with a fork.