1 cup of rice (Texmati or jasmine--he used Texmati with the brown lid)
2 cups of chicken broth (he used Imagine brand organic, low-sodium chicken broth)
2 tablespoons of butter (cut up into small chunks)
2 pinches of saffron threads or 1-2 teaspoons of ground turmeric (he used saffron)
1 pinch of salt
1 bunch of spring onions (white and light green parts only--remove outer layer first), chopped
1/2 red bell pepper, chopped to about 1/4 inch dice
Place the rice, broth, butter and spices into a microwave proof container, stir it a few times, and then cover it.*
Cook on high for 5 minutes, then 13 minutes on half power.
While the rice is cooking, saute' the spring onion and the red bell pepper in a skillet with olive oil.
Add it to the rice when it's finished.
Fluff with a fork.
*(Chef Steven used a beautiful clay pot. Later we tried it with a microwaveable rice steamer. Both yielded fabulous results.)