2 (10 1/4 oz.) cans chicken broth, undiluted
3 1/2 c. water
1/2 tsp. salt
2 1/2 c. uncooked long grain rice
2 carrots, finely chopped
1 tbsp. turmeric

Combine broth, water and salt in a Dutch oven. Bring to a boil and remaining ingredients. Cover. Reduce heat and simmer 20 minutes or until rice is tender and water absorbed. Yield: 12 servings.