Bright Rice

• 2 tablespoons vegetable oil
• 1/2 cup finely chopped onion
• 1 cup diced orange bell pepper
• 1 tablespoon yellow mustard seeds
• 1 teaspoon turmeric
• 18 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups basmati rice
• 2 1/2 cups vegetable broth
• 1 14-ounce can chickpeas, drained
• Salt to taste

1. In a large saucepan with a tight-fitting lid, heat oil over medium heat.
2. Add onion and bell pepper, and saute until softened, about 5 minutes.
3. Add mustard seeds, turmeric, cloves and cinnamon, and saute for 1 minute.
4. Add rice and mix until well coated with oil.
5. Add vegetable broth and chickpeas.
6. Stir briefly, and allow to return to a boil.
7. Cover, and cook on lowest possible heat for 20 minutes.
8. If rice has not absorbed all the liquid by then, cover pan with a clean dish towel and place lid over it.
9. Allow to sit off the heat for 5 to 10 minutes.
10. (This method may be used for keeping the rice warm and moist for up to half an hour.)
11. To serve, fluff rice with a fork, and add salt to taste.

vegetable oil, onion, orange bell pepper, yellow mustard seeds, turmeric, ground cloves, ground cinnamon, basmati rice, vegetable broth, chickpeas, salt

Taken from cooking.nytimes.com/recipes/7518 (may not work)