Rice olives and carrots

• 1 lb baby carrots
• 2 1/2 cup Jasmine rice
• 1/2 cup oil cured olives
• 1/3 cup chopped parsley
• 1 1/2 tsp turmeric
• 1/2 tsp salt
• 7 cup water
• 1 stick margarine
• 1/4 cup olive oil, extra virgin

1. Heat oil, margarine, turmeric, and salt in a pot.
2. Add rice stir coating well add parsley.
3. Add your water stir well.
4. Add your carrots.
5. Take the pitts out of the olives, and coarsely chop.
6. Add the olives to the rice cover and cook till the water craters form.
7. Stir once when craters reappear cover and turn off heat.
8. Keep covered for 20 minutes undisturbed.
9. When done serve hope you enjoy.

baby carrots, jasmine rice, oil cured olives, parsley, turmeric, salt, water, margarine, olive oil

Taken from cookpad.com/us/recipes/341855-rice-olives-and-carrots (may not work)