Yellow Rice
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice
- ½ teaspoon ground turmeric (for color and flavor)
- ½ teaspoon ground cumin (optional, for depth)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 bay leaf
- ¼ cup frozen peas (optional, for color)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
- Sauté the aromatics:
In a medium saucepan, heat olive oil (or butter) over medium heat. Add chopped onion and cook until softened and translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant. - Toast the rice:
Add the rice to the pan and stir until coated in the oil mixture. Cook for 1–2 minutes to lightly toast the rice, enhancing its flavor. - Season and add liquid:
Stir in turmeric, cumin, salt, and black pepper. Pour in the chicken broth and add the bay leaf. Stir once to combine. - Simmer the rice:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. - Fluff and finish:
Remove from heat and let sit, covered, for 5 minutes. Discard the bay leaf. Fluff the rice gently with a fork. Stir in peas if desired, allowing the heat to warm them through. - Garnish and serve:
Sprinkle with chopped parsley and serve warm as a side dish to chicken, seafood, or grilled vegetables.
Cook’s Note:
For a richer flavor, substitute part of the chicken broth with coconut milk or add a pinch of saffron threads steeped in warm water for authentic color and aroma.