YELLOW RICE
Provided by Emeril Lagasse
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
- Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
EASY SPANISH YELLOW RICE
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.
Provided by Marina J.
Categories White Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
YELLOW RICE
This is delicious - vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe
Provided by Sara Buenfeld
Categories Buffet, Dinner, Side dish, Supper
Time 17m
Number Of Ingredients 7
Steps:
- Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
- Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.
Nutrition Facts : Calories 313 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 13 grams sugar, Protein 5 grams protein, Sodium 0.98 milligram of sodium
HOW TO MAKE YELLOW RICE
Super Easy Yellow Rice complements just about any meal! You can make this on the stove top or in the rice cooker. So tasty!
Provided by Erica Walker
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
- Add garlic, onion powder, and turmeric and stir until well mixed in.
- Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
- Remove from heat and add cilantro, and fluff with a fork. Serves 4.
Nutrition Facts : Calories 255 kcal, Carbohydrate 38 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 799 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JOLLOF RICE
An easy and flavorful African Jollof Rice Recipe for a non-traditional weeknight side or special occasion side dish.
Provided by Marwin Brown
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 21
Steps:
- In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
- Add garlic, ginger, and chilis and cook for another 2-3 minutes.
- You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
- Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.
- In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.
- Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
- Stir in the bay leaf and 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
- Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
- Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.
Nutrition Facts : Calories 420 kcal, Carbohydrate 70 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Sodium 682 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
SPANISH YELLOW RICE
Make and share this Spanish Yellow Rice recipe from Food.com.
Provided by echo echo
Categories White Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 313.6, Fat 9.4, SaturatedFat 1.4, Sodium 388.4, Carbohydrate 51.6, Fiber 0.9, Protein 4.3
BASIC YELLOW RICE
Yellow Rice is a staple side dish for many Latin families, particularly in Cuba. Many different variations can be found which might differ in the herbs and vegetables used to flavor the rice. Some recipes use turmeric and some use saffron to achieve the golden yellow tint in the rice, which is a hint of the Spanish influence in...
Provided by Vickie Parks
Categories Rice Sides
Time 40m
Number Of Ingredients 10
Steps:
- 1. Melt butter in a large saucepan over medium heat. Add rice, and gently stir until rice beings to brown lightly.
- 2. Add garlic, onion, and turmeric, and stir until well combined.
- 3. Slowly stir in the chicken broth and peas (if using). Increase heat to medium-high, and season with salt and pepper, and bring the mixture to a boil. Once it reaches a brisk boil, reduce heat to very low, cover the pan, and let it simmer for 20 to 25 minutes or until rice absorbs all the liquid.
- 4. Remove pan from heat, stir in the cilantro. Fluff rice with a fork, and serve immediately while still hot.
EASY YELLOW SAFFRON RICE
Provided by Naive Cook Cooks
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse rice with tap water until water runs clear. Soak in hot tap water for 15-30 minutes.
- In a small bowl, add saffron threads and 2 tbsp boiling hot water and let it sit.
- Take a skillet and add oil to it. Once hot, add cardamom and onion and saute for few minutes.Now strain the water from rice and add this rice to skillet. Stir it around for few minutes. Now add water along with saffron water and mix. Add salt to taste and mix. Taste and bring it to a boil. Lower the gas to the lowest setting and cover and let it cook until all the water is absorbed and rice is fully cooked.
BASIC YELLOW RICE
Simple and delicious basic yellow rice.
Provided by EthioCook
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 7
Number Of Ingredients 10
Steps:
- Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
- Remove from heat. Discard bay leaves. Transfer to a bowl.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 49.2 g, Cholesterol 10.7 mg, Fat 3.6 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 392.7 mg, Sugar 1.2 g
YELLOW RICE
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Categories Rice Side Vegetarian Quick & Easy Shallot Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
GARLICKY YELLOW RICE
This is a nice rice to make especially when you want a nice color contrast. With the turmeric, it colors the dish a dark yellow. From Quick and Easy Weeknights.
Provided by lazyme
Categories Long Grain Rice
Time 43m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, and saute 7 minutes or until tender.
- Add rice and garlic; saute 2 minutes.
- Add water and next 3 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 23 minutes or until liquid is absorbed.
- Garnish with green onion tops, if desired.
YELLOW FRIED RICE
I wanted to make a fried rice similar to the kind served at Mall food courts and the local Chinese buffet. Since the saffron rice is already seasoned, it's faster than ordering take-out!
Provided by ColCadsMom
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice according to package directions.
- Refrigerate until cool or overnight.
- In a large nonstick skillet, saute chicken in 1 Tablespoon butter over medium heat for 5 minutes or until no longer pink.
- Remove from skillet.
- Add remaining butter; cook egg over medium heat about 1 minute or until almost set, then separate into small pieces, cooking until dry.
- Remove from skillet.
- Add rice to skillet.
- Cook, stirring frequently, over medium heat 10 minutes.
- Add peas and carrots and onions.
- Cook 5 minutes.
- Return cooked chicken and egg to the rice mixture.
- Add soy sauce.
- Cook until all is heated through.
EASY YELLOW RICE
This is a quick way to jazz up yellow rice mix. I got this recipe from my mother-in-law, who is the master of quick but flavorful dishes. I use Vigo brand yellow rice,but others would work just as well. I make this as a side dish for mexican meals. It is colorful, easy, and super yummy!
Provided by nadinegomes
Categories Medium Grain Rice
Time 30m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan with a tight lid, bring 2 cups of vegetable broth to a boil.
- Add 2 tbsp olive oil.
- Add 8oz bag of Yellow Rice.
- Stir while boiling for 1 minute.
- Add 1/2 cup of cooking sherry.
- Cover saucepan and reduce heat to simmer.
- Cook for 20 minutes.
- Add diced red peppers and quartered olives.
- Stir and simmer for 3-5 minutes.
- Serve hot!
Nutrition Facts : Calories 240.3, Fat 8, SaturatedFat 1.2, Cholesterol 1.2, Sodium 1576.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 2.3
EASY HOMEMADE YELLOW SPANISH RICE
EatSimpleFood.com This easy homemade yellow Spanish rice recipe (AKA Arroz Amarillo) is a colorful and versatile side dish with peas and carrots.
Provided by beckie
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes at a lower heat or until veggies are soft and translucent. Stir in ground turmeric to the mixture.
- Add rice and stir to coat. Add broth or water after the rice is coated with the oil/spice mixture.
- Bring rice to a boil, reduce heat to medium-low and cook covered ~ 20 minutes (or according to package instructions). Don't stir rice during this process. Just let it do it's thing undisturbed.
- Remove rice from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color).
- Remove lid and fluff rice before serving.
- Add salt to taste. Happy Eating! Beckie
Nutrition Facts : Calories 279 calories, Sugar 2.7 g, Sodium 670.4 mg, Fat 3.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 54.9 g, Fiber 2.3 g, Protein 6.7 g, Cholesterol 2.9 mg
EASY CHICKEN AND YELLOW RICE RECIPE
Quick and easy chicken and yellow rice dinner, perfect for using leftover chicken on a busy night.
Provided by Ivy B
Categories Main Course
Time 40m
Number Of Ingredients 4
Steps:
- Put 5 cups homemade chicken broth in a large pot and bring to a boil.
- Following the instructions on the Vigo rice bag - dump the rice in the boiling broth and stir for 1 minute on boil.
- Lower heat to simmer. Dump in the chicken pieces and stir. Cover and simmer for 20 - 25 minutes.
- Dump the frozen peas on the top, cover and cook for another 10 - 15 minutes.
YELLOW RICE RECIPE
This aromatic yellow rice makes a great side and has a big punch of flavor. Spiced with turmeric and cilantro for one delicious bite.
Provided by LifeMadeSimpleTeam
Categories Side Dish
Number Of Ingredients 12
Steps:
- In a medium saucepan set over medium heat, add the butter. Once melted, add the rice and cook for 1 minute. Add the bell pepper and garlic, cook for 2 additional minutes
- Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes,chicken broth and cilantro stems. Turn heat up and bring to a boil. Then reduce heat to low
- Add lid and simmer for 15-18 minutes or until the rice is fully cooked. Remove from the heat and let sit, with the lid on for 10 minutes. Remove cilantro stems,then fluff with a fork
Nutrition Facts : Calories 388 kcal, Carbohydrate 63 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 529 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
IRANIAN YELLOW RICE WITH SAFFRON
This sunny-hued rice gets its color from saffron. Saffron is an expensive spice, but when used properly, a little goes a long way. It lends a unique bright flavor and sweet earthy aroma. Topped with fried onions and raisins, this simple and fast side dish has a distinct Middle Eastern flair and pairs well with stews and kabobs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
- Meanwhile, rinse the rice a few times until the water runs clean.
- Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
- When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.
SOUTH INDIAN-STYLE YELLOW RICE
This vibrant rice is cooked with turmeric, tempered with mustard seeds, nuts and dal and finished with lemon zest and juice, resulting in an aromatic, bright, tangy and crunchy rice. It's also a great way to revive leftover rice the next day. (See Cook's Note)
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
- Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
- Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
- Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.
CINDY'S YELLOW RICE
This is an easy yellow rice.
Provided by cindy_richelle
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 253 calories, Carbohydrate 42.8 g, Fat 7.1 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 586.9 mg, Sugar 1.7 g
YELLOW RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 4 side dish servings
Number Of Ingredients 23
Steps:
- Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
- Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
- Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
- Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
- If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
- Yield: about 4 side dish servings
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