2 tablespoons unsalted butter

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1 1/2 cups long-grain or Basmati rice

2 1/2 cups chicken broth

Kosher salt and freshly ground black pepper

Melt the butter over medium heat in a large Dutch oven.

Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.

Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.

Add the chicken broth. Season to taste with salt and pepper.

Raise the heat to high and bring to a boil.

Cover, reduce to a simmer, and cook for 15 minutes without disturbing.

Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.