Rinse the rice, strain it, and leave it in the strainer.
Melt the butter in a 2-quart (2-liter) pot, and sauté the rice (be careful not to burn it!). Once the rice becomes transparent, add the turmeric and cumin, and keep sautéing until evenly distributed.
Pour in the soup. Once it comes to a boil, cover the mixture with a lid, reduce the heat to low, and cook it for 20 minutes.
Once the rice is cooked, remove the pot from heat, and stir the rice to loosen the grains. Drizzle over the freshly squeezed lime juice, and mix gently again. Cover the pot and let it steam for 10-15 minutes.
Once it has steamed, sprinkle on as much chopped cilantro as you like and lightly mix it again.
Story Behind this Recipe
On one hot and muggy summer afternoon my husband and I were in our backyard pool talking about what to eat. Then he said "I want some black beans and yellow rice!" And this is what I came up with for him with the ingredients that I had in my pantry.
It's delicious if you make it in a "Le Creuset Round Oven 2.75 Quart". If you don't have the lime juice, substitute lemon juice. Eat it with fresh salsa, Cuban-style black beans, or grilled chicken, and enjoy!