Spanish Yellow Rice
photo by PaulaG
- Ready In:
- Cook rice in oil or butter, stirring, until opaque.
- Add salt, saffron and bouillon.
- Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).
Questions & Replies
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This was a very good alternative to the boxed yellow rice I usually use to accompany Mexican food. I used American shredded saffron, not really threads or powdered, and I used about 3 pinches. I didn't get a very yellow result (I think probably you'd need turmeric for that deep yellow, and I didn't have any), but the taste was delicious. I also added about 2 Tbsp sweet red pepper, much to my kids' dismay. My husband loved it. I think I'll be using this recipe from now on and scrapping those salty boxes of yellow rice!
Did not have powdered saffron either...BUT this recipe was preferred by DH & DD over the way I have been making Spanish rice for many years...imagine that?! Wasn't sure how much saffron "threads" to add, but used what Iwould consider "a pinch and a half". I did add 1 tsp minced jarred garlic to rice while browning and also some fresh ground black pepper. Used 1 1/2 cups chicken boullion and 1 1/2 cups tomato boullion. Made with Carne Guisada (Mexican Beef Stew). Thanks for this!
RECIPE SUBMITTED BY
[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. In 2008 my dear sister finally joined Recipezaar. Her chef name is Sagadahoc (the county in Maine she lives in). My popular Recipe #89132 is actually her recipe--check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: <li><a href="http://www.recipezaar.com/cookbook.php?bookid=123948">Sharon123's Cook-a-Thon Cookbook</a></li> <a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. 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I've observed that <a href="http://www.recipezaar.com/member/37449">Sharon123</a> is a great one for cooking fare that's healthy and tastes great, which is why I trust and turn to her: <li><a href="http://www.recipezaar.com/mycookbook/book/41407">Yummy Vegetarian Dishes</a></li> If I want to cook something to eat with my friends, the go-to person is <a href="http://www.recipezaar.com/member/6258">Miss Annie</a>: <li><a href="http://www.recipezaar.com/mycookbook/book/26048">Recipes for Entertaining</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/26046">Pot Luck /Picnic Recipes</a></li> <a href="http://www.recipezaar.com/member/1533">Dancer^</a> is single-handedly responsible for tons of great salad dressing and seasoning mixes posted at Zaar. 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