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.
YELLOW RICE WITH VEGETABLES
Spanish yellow rice with fresh veggies that everyone loves.
Provided by Angie Duffy Hernandez
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
- Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 42.8 g, Fat 1.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 1243.9 mg, Sugar 3 g
EASY PAELLA
Easy Paella
Number Of Ingredients 9
Steps:
- Learn how to make this delectable Spanish dish using our saffron yellow seasoned rice cooked to perfection with sausage, shrimp and other vegetables. Try this Easy Paella today and you'll have a European favorite in no time! Step 1
- In a large saucepan add rice mixes, water, oil, onion and sausage. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Step 2
- Remove from heat and stir in shrimp, peas and green onions. Cover and let stand 5 minutes. Step 3
- Serve garnished with pepper strips, if desired. Rice Cooker Version Step 1
- Combine all ingredients, except shrimp, peas, green onions and peppers in a rice cooker. Step 2
- Follow the manufacturer's instructions for white rice. When the cooking cycle is finished, stir in shrimp, peas and green onions. Close the lid and let stand 5 minutes. Step 3
- Served garnished with peppers, if desired.
MEDITERRANEAN YELLOW RICE AND VEGETABLES
A quick and easy way to cook the most flavorsome yellow rice and the best-ever vegetables.
Provided by sasa
Categories Rice Side Dishes
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
- Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
- While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 66.5 g, Fat 6.6 g, Fiber 5.5 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 169.7 mg, Sugar 27.1 g
YELLOW RICE WITH VEGETABLES AND SHRIMP
Make and share this Yellow Rice With Vegetables and Shrimp recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently.
- Stir in chicken broth, TABASCO® Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
- Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.
YELLOW RICE WITH EVERYTHING
This is a yellow rice dish that my husband "created" in his mind. Of course, I had to make the culinary magic happen, but at least he contributed! A very good rice dish that can be served on the side, or as the main course.
Provided by Krystal-Belle
Categories White Rice
Time 55m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut kielbasa/smoked sausage into small cubes. After cutting, brown in a frying pan for about 2-3 minutes until the sausage is heated through and slightly browned. Place into a separate dish but leave the oil produced from the kielbasa in the pan. In the same pan that the sausage was removed from, cook onions and green peppers until soft.
- In a medium sized pot, put water, rice, oil, 1 packet of sazon, and salt together and bring to a boil. Once this begins to boil, turn it down to a low heat setting and simmer for about 20 minutes with the lid on, but tilted to release air.
- When water is almost completely absorbed into the rice, add vegetables and kielbasa (with the oil that the kielbasa produced). Stir and cover.
- Cook covered until rice is fluffy and tender, about another 5-10 minutes.
Nutrition Facts : Calories 277.4, Fat 8.6, SaturatedFat 2.1, Cholesterol 10.4, Sodium 161.4, Carbohydrate 43, Fiber 2.8, Sugar 0.8, Protein 6.3
ARROZ AMARILLO (YELLOW RICE RECIPE)
Yellow Rice (Arroz Amarillo) has tender sofrito, sazon and long grain white rice. Make this recipe for a delicious Mexican side!
Provided by Kevin Is Cooking
Categories side dishes
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium-low heat. Stir in diced onions, chicken bouillon, Sazón seasoning and saffron. Saute until soft, 5 minutes. Stir in diced bell peppers, tomatoes (See Note 1). Stir to mix and cook 5 minutes more.
- Add rice to the pot, stirring to coat. Cook rice a minute or two. Pour in 2 cups hot water, stir to combine. Bring to a boil, lower heat to medium-low and simmer 25 minutes, covered, or until rice is tender and water is absorbed completely.
- Remove lid, fluff with fork and add frozen peas and pimentos. Toss to mix in and cover. Allow to rest 5 minutes. Fluff again, season to taste if needed and serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CUBAN YELLOW RICE
Steps:
- Place the saffron in the hot water, allow to steep for 20 minutes, the water will turn a deep yellow color.
- After 20 minutes, pour the liquid through a fine mesh sieve (or coffee filter), discard the strands, reserve the liquid.
- Heat a large sauté pan (one that has a lid, otherwise use a large saucepan) over medium heat, add the olive oil, roll to cover the pan, then add the onion.
- Sauté the onion until it begins to turn translucent, about 5-7 minutes, add the salt and the rice.
- Stirring constantly, cook the rice for several minutes until it begins to slightly brown.
- Mix in the cumin, paprika, and oregano until they bloom and become fragrant.
- Pour in the chicken broth and saffron liquid, mix well, and bring to a boil.
- Boil for 2-3 minutes while stirring, reduce heat to low and continue to cook uncovered until the rice begins to absorb some of the water.
- Cover, and cook for 20 minutes.
- Stir in the peas, cover and continue to cook for 5 additional minutes or until the water has been completely absorbed.
- Add the butter and using a fork, fluff the rice while mixing the butter in.
- Serve and enjoy.
ONE-POT YELLOW RICE RECIPE WITH MARINATED CHICKPEAS
This delicious one pot yellow rice recipe is a protein packed vegetarian dish that is made with basmati rice, ghee, chickpeas, cauliflower, spinach, and other healthy ingredients.
Provided by Linley Hanson
Categories Dinner
Time 50m
Number Of Ingredients 24
Steps:
- Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.
- When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.
- When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.
- Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.
- Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.
- Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.
- Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.
- Let the Dutch oven simmer over medium/low heat for 15-20 minutes.
- All of the liquid should absorb after 15-20 minutes.
- Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.
- Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.
- Enjoy on its own or serve with naan bread.
Nutrition Facts : ServingSize 1/4, Calories 436 calories, Sugar 5, Sodium 1692, Fat 18, Carbohydrate 59, Fiber 14, Protein 14
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- In a medium saucepan, stir together the short grain brown rice, 2 cups water, turmeric and kosher salt bring to a boil. Cover and reduce heat to a low simmer; cook for 45 minutes. Remove from heat and keep covered to steam for 10 minutes. (After boiling, the yellow rice can leave a residue on the inside of the saucepan. Simply wash your pan in hot water and rub it with a rag, and the residue will come right off.)
- Peel and slice the carrots. Cut broccoli into florets. Thinly slice the green onions; reserve 2 for a garnish. Chop the kale. Peel the garlic. Drain and rinse the chickpeas.
- In a large skillet, heat 2 tablespoons olive oil with the whole cloves garlic. Add the carrots and saute for 3 minutes, stirring often, then add broccoli and 2 green onions and saute for 3 minutes. Add the kale and ¼ cup water and saute for 2 minutes, stirring, until bright green and wilted. Add 1 pinch kosher salt, chickpeas and 2 tablespoons soy sauce and cook for 2 minutes more, stirring frequently. Remove from the heat and remove the garlic cloves.
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