Love the spice combination here.

3 tablespoons peanut oil
1 onion, chopped
2 jalapenos, minced
1 teaspoon turmeric
½ teaspoon cinnamon
1 pound long-grain white rice
1 (32-ounce) box chicken broth

In a large Dutch oven, heat oil over medium heat. Add onion and jalapeno and cook until onion is soft, about 8 minutes. Stir in turmeric and cinnamon. Add rice and stir an additional 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.