In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Once the onions are ready, add the uncooked rice to the saucepan. Stir frequently for about 2-3 minutes to toast the rice lightly.
Sprinkle in the garlic salt, dried basil, and ground turmeric. Stir well to coat the rice evenly with the spices.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes.
After 15 minutes, add the frozen peas and carrots mix directly into the saucepan. Stir gently, cover, and let it cook for an additional 5 minutes.
Once the rice is tender and the liquid is absorbed, remove from heat. Fluff the rice with a fork and serve warm.
