In a medium saucepan with a lid, melt the coconut oil over medium heat. Add the onions and carrots and cook until the onions begin to soften, about 6 minutes. Stir in the rice, garlic, turmeric, salt, thyme, and cumin. Stir and cook until the garlic and spices are fragrant, about 30 seconds.
Pour in the broth. Stir to combine. Cover the pot, turn the heat to medium high and bring the rice to a boil (it can boil over quickly, so keep an eye on the pot and watch for excess steam or any jiggling sounds; uncover if this starts to happen).
Once the rice is boiling, reduce the heat to a simmer over medium. Let simmer gently (check on it every now and then to make sure you are maintaining that simmer), covered, for 35 minutes.
Check for doneness. Most of the liquid should be absorbed and the grains should be al dente (almost tender). If they are still crunchy, cover and continue cooking for 5 to 10 additional minutes. Uncover and fluff with a fork. Stir in the peas and parsley. Recover and let sit off the heat for 10 minutes. At this point, the rice will steam and become tender. Serve warm with a sprinkle of additional parsley.
*You can also make this recipe with white rice; white rice cooks much more quickly, in around 15 to 20 minutes, so be sure to adjust as needed. Consult your rice package for more information.
TO STORE: Refrigerate cooled rice in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers with a splash of broth in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze cooled rice in an airtight freezer-safe storage container for up to 3 months. Reheat as directed from frozen.