Aged Basmati rice was used in this recipe. Aged rice absorbs more liquid than new rice. If using other rice variety, the liquid may be more or less than the amounts specified above.
Saute the onion, bell pepper and garlic until the onion pieces are translucent.
Pour in the rice and cook, stirring, until every grain is coated with oil and the rice grains are opaque.
Add the turmeric, cumin, oregano, about a teaspoon of salt and a quarter teaspoon of pepper. Cook, stirring, for have a minute or until the coloring is even.
Pour in the tomato sauce and cook to distribute evenly.
Pour in the broth, stir and bring everything to the boil.
Lower the heat, cover the pan and cook the rice for 15 to 20 minutes, or until the rice grains have absorbed all the liquid.
With a fork, fluff up the rice.
Taste the rice; add more salt and pepper, as needed.
Cover the pan and, OFF the heat, let the rice cook in the residual heat for another five minutes.