Indonesian Spiced Rice

3 tablespoons vegetable oil

1 large onion, chopped

2 jalapeno peppers, seeded and minced

2 cloves garlic, crushed

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

2 cups uncooked long-grain white rice

2 (14.5 ounce) cans chicken broth

1 cup water

1 bay leaf

2 green onions, chopped

Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.

Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.

Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.