Spiced Lemon Rice

Spiced Lemon Rice

Recipe By: Bon Appetit Test Kitchen
Servings: 8    

2 Tablespoons  vegetable oil
1 1/2 teaspoons  black -- brown, or yellow mustard seeds
1 1/2 teaspoons  ground turmeric
1 small  onion -- minced
2 garlic cloves -- thinly sliced
1 Fresno chile or red jalapeno -- cut into thin rings, seeded if desired
2 cups  long-grain white rice
4 2 x 1" strips  lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
2 teaspoons  kosher salt
1/2 cup  roasted cashews

Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and
turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.

Add onion, garlic, and chile and cook, stirring occasionally, until onion
is translucent, about 7 minutes.

Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring
to a boil.

Reduce heat to low, cover, and cook until rice is tender, 20-25
minutes.Stir in lemon juice. Cover and let stand off heat for 15 minutes.
Fluff with a fork and stir in cashews.