Yellow rice is a vibrant and flavorful dish that gets its name from the beautiful yellow color imparted by the spices used in its preparation. It is a popular dish in many cuisines, including Latin American, Caribbean, and Indian, and in the case of my house, Mexican.
I don’t know the last time you checked what was in a box of rice, but ingredients aside, the sodium down right scares me.
Rice – good, fluffy rice, does not need nearly that much sodium to be flavorful and delicious.
Yellow rice is a great, economical side dish that pairs well with a wide range of main courses. It adds a pop of color and a delightful blend of flavors to any meal, be it grilled meats, seafood, stews, or even vegetarian dishes.
This yellow color, in our recipe, comes from a spice called turmeric. It is native to South Asia. It has been used in the kitchen and a traditional herbal medicine.
How to Make an Easy Yellow Rice
This really isn’t complicated, it’s as easy as boxed rice.
- Rinse the rice under cold water until the water runs clear. This step helps remove any excess starch from the rice and ensures fluffy grains.
- Melt the butter (or heat the olive oil) until it’s nice and hot.
- Add the spices and the rice.
- Pour in the chicken broth
- Simmer and fluff
What to Serve with Yellow Rice
- Grilled Meats – try our Grilled Chicken or Kansas City BBQ Chicken
- Seafood – Pair yellow rice with Baked fish or Sweet and Spicy Shrimp
- Curries and Stews – Yellow rice is the perfect calming balance to a spicier food like our Authentic Chicken Tikka Masala.
- Mexican – our family favorite. Serve yellow rice alongside Chicken Enchiladas or Taco Lasagna
EASY YELLOW RICE
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Easy Yellow Rice
- Total Time: 25 minutes
Description
A fail proof, no brainer, easy side dish that takes no effort to make yet adds tons of flavor to boring rice and the added benefit of turmeric to your diet !
Ingredients
- 2 Cups Basmati or Jasmine Rice
- 2 Tablespoons Butter
- 3 Cups Chicken Broth
- 1 teaspoon Turmeric
- 1 Tablespoon Fresh Garlic, minced
- ÂĽ–½ teaspoon Cumin
- â…›–ÂĽ teaspoon Cinnamon
- 1 whole Bay Leaf
Instructions
- Start by rinsing the rice under cold water until the water runs clear. This step helps remove excess starch from the rice.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the turmeric, cumin, cinnamon, and bay leaf to the saucepan. Stir the spices into the butter and garlic mixture, allowing them to toast and release their flavors for about 1 minute.
- Now, add the rinsed rice to the saucepan. Stir well to coat the rice grains with the aromatic mixture, ensuring every grain is coated with the lovely yellow color of the turmeric.
- Pour in the chicken broth and bring the mixture to a gentle boil. Give it a good stir, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Allow the rice to simmer undisturbed for about 15-20 minutes or until the liquid is absorbed and the rice is tender. Be sure to follow the cooking instructions specific to the type of rice you’re using, as the cooking times may vary slightly.
- Once the rice is cooked, remove the bay leaf and fluff the rice gently with a fork to separate the grains.
Notes
Calories 72.6; Fat 2.6 gr; Cholesterol 5.2 mg; Sodium 126 mg; Carb 11.5 gr; Fiber .7 gr; Sugar .3 gr; Protein 1.6 gr
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Hi Debi, I’m making this for dinner right now 🙂 You say “turn off the heat” but I ask are you cooking on gas or electric stove top as the electric stays hotter longer. Should I “remove from heat”? or keep it on the hot burner for the last 10 minutes?
Hi Jess – I have an electric stove. How did it turn out since I didn’t see your comment until this morning 🙂
Hi Jess – I have an electric stove but what I meant by take it off the heat was take the entire pot off the burner. How did it turn out since I didn’t see your comment until this morning 🙂
Should I soak my basmati as i would if making plain basmati?
I did not presoak the rice Amina
Debi, I have just discovered your site and am looking forward to trying many of your recipes. I often cook dinner for my wife and adult daughter, and my only critique of your recipes is that they lack serving sizes. It is helpful when planning a meal. Thanks.
I’m so glad you found us Mark and I certainly appreciate a man who can cook! The newer recipes are starting to include serving size and nutrition info, but it will take a long time to update ALL the recipes, but I’m working on it. Thanks for your comment!