Heat the oil in a skillet over medium heat. Add the onion and cook 3 minutes, until translucent.
Add the rice and stir, until the rice is lightly toasted. Add the garlic salt, basil and turmeric to the skillet and stir until evenly combined.
Stir in the chicken broth and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes. Stir in the peas and carrots, cover and cook for an additional 10 minutes. Fluff with a fork and enjoy!