Yellow Rice Recipe
Savor the burst of flavors in this Yellow Rice recipe. Packed with the vibrant flavors of turmeric and freshness of cilantro, it's the perfect, flavorful side to any meal!
Servings: 5
Calories: 388kcal
Ingredients
- 1/4 c unsalted butter (1/2 stick)
- 2 c long grain rice (jasmine rice or basmati rice)
- 2 tbsp red or green bell peppers (or both) minced
- 2 cloves minced garlic
- 1 teaspoon salt
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp chili powder
- pinch red pepper flakes
- 4 c low sodium chicken broth
- 2 stems cilantro
Instructions
- Melt the butter in a medium saucepan set over medium heat on the stovetop.
- Once melted, add the rice and cook for 1 minute.
- Add the bell peppers and garlic. Cook for an additional 2 minutes.
- Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes, chicken broth, and cilantro stems.
- Bring the pot to a boil then reduce the heat and simmer for 15-18 minutes or until the rice is fully cooked.
- Remove from the heat and let it sit, covered, for 10 minutes.
- Remove the cilantro stems. Then, fluff with a fork, serve, and enjoy!
Video
Notes
STORE the cooked Mexican Yellow Rice in an airtight container in the refrigerator, for 3-5 days. To FREEZE, place the rice in freezer-safe bags or and airtight container for up to 2 months. To REHEAT, sprinkle some water over the rice to add in moisture, then microwave it covered until it has heated through.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 63g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 529mg | Potassium: 285mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
