- 2 cups water
- 1 cup uncooked jasmine rice
- 1/4 cup frozen peas
- 1 tablespoon butter
- 1 onion, thinly sliced
- 1/4 cup shredded carrot
- 1 tablespoon minced garlic
- 1/4 cup sunflower seeds
- 1 tablespoon ground turmeric
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- Combine water, rice, and peas in a saucepan; bring to a boil. Reduce heat to low, cover, and steam until tender, about 20 minutes.
- Melt butter in a large skillet over medium heat. Add onion, carrot, and garlic; cook and stir until softened, about 5 minutes. Stir in sunflower seeds, turmeric, and cayenne pepper.
- Stir cooked rice into onion mixture and cook until flavors combine, about 5 minutes.