I'm a lazy cook so when I had a craving for my grandmother's yellow rice, I figured out a recipe that would taste the same and be simple. Amounts and ingredients can be changed according to your tastes and it keeps well too! This is a kind of spanish rice that my Domincan grandmother makes, using tumeric instead of saffron to give the rice its color, with peas, shallot/onion, and garlic.
- 2 tablespoons shallots or 2 tablespoons yellow onions, chopped
- 2 teaspoons vegetable oil or 2 teaspoons butter
- 1 -3 garlic clove (depending on taste)
- 1 1⁄2 cups long grain white rice, rinsed
- 2 1⁄4 cups vegetable broth or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric
- frozen peas (amount to taste)
- Heat oil in a medium saucepan on medium-high heat.
- Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
- Add rice, broth, tumeric, and salt. Add frozen peas; I usually add enough to cover the surface of the broth (you can gauge this by adding them little by litte, they usually float to the top). Bring to a boil; this may take a few minutes.
- Reduce heat to medium-low, cover, and simmer until tender and liquid is absorbed, this takes anywhere from 15 to 20 minutes depending on tastes and your stove!
- Sprinkle with fresh cilantro for a little extra flavor.