Spanish Yellow Rice Recipes

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).

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.

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Steps:

• Bring water and tumeric to a low simmer in order to incorporate together
• Melt butter in a large pan
• Add peppers and onion to butter. Saute until onion is translucent.
• Add uncooked rice and olive oil. Stir rice until the olive oil, peppers and onion become golden colored.
• Add Chicken/Beef broth, Tumeric-Water mixture, and Salt
• Bring to a slow boil until all liquid is incorporated. Stir occasionally.
• If adding peas, cook the peas and then add into rice mixture
• Serve with chicken, steak or shrimp.