Easy Yellow Rice
This yellow rice is made with garlic, turmeric, cumin, onion powder, and chicken broth, and it goes perfectly with anything!
Servings: 6 servings
- 2 tbsp unsalted butter
- 1 cup white rice (I prefer jasmine)
- 2 cloves garlic minced
- 1 tsp turmeric
- 1 tsp onion powder (or onion flakes)
- ½ tsp cumin
- ½ tsp salt
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup black beans optional
Mince garlic and set aside.
Melt butter over medium heat in a frying pan.
Add rice to the pan, spread out into a single layer, and cook for 4 to 5 minutes to toast it. Stir every 30 seconds or so to prevent the rice from burning. You'll know it's done when most of the rice is an opaque white and starting to turn golden brown.
Add the minced garlic to the pan with the rice and cook for about 30 seconds more or until it releases its aroma.
Add in spices and stir until the rice is coated. Toss in a bay leaf. Then add the broth and bring to a boil.
As soon as the liquid starts to boil, reduce the heat to low and cover the pan with a lid. Simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is soft.
Turn off the heat, remove the bay leaf, taste the rice, and adjust seasonings if needed. Toss in cooked black beans if desired to give the dish a little more oomph.
- You can substitute the turmeric for saffron if that's what you have on hand or if you prefer the taste.