Recipe by Marina J.
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.
Top Review by mundaetraversa
I looked up a recipe for yellow rice while I was standing in the aisle of my local grocery store, dismayed at all the weird stuff the packaged rice mixes add in. Gross. I thought this would be simple and tasty, and I was not disappointed! It was the perfect complement to the shrimp fajitas I made, was simple to make, and my wife loved it so much she had two helpings! Turmeric is some awesome stuff, and it makes this rice look beautiful on the plate. Thanks for an easy, delicious recipe!
- 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)
Directions See How It's Made
- 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.