Yellow Rice

Yellow Rice is a gluten free, dairy free, and lacto ovo vegetarian side dish. One serving contains 503 calories, 10g of protein, and 4g of fat. This recipe serves 6. For $1.33 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by Olgas Flavor Factory. 78 people were glad they tried this recipe. If you have long grain rice, green bell pepper, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is spectacular. Similar recipes include Yellow rice, Yellow Rice, and Yellow Rice.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

While you are sauting all the vegetables, bring the chicken broth to a boil in a small saucepan and keep it hot and ready to be added to the rice.In a large skillet or a medium pot, heat the olive oil on medium high heat. Add the onion, season with salt and pepper and cook for 3-5 minutes, until it is tender and translucent.Add the chopped peppers, season with salt and pepper and cook for another 2-3 minutes. For the jalapeo, I like to charr it in the oven first, peel off the skin, remove the seeds and then finely chop it. You can simply chop up the jalapeo without charring it first. Also, you can use as much or as little of the green and red peppers as you like. I usually use one small bell pepper and only -1/2 of a green pepper.Add the chopped tomatoes and garlic to the skillet and cook for 2-3 more minutes.Add the tomato paste and the turmeric. The turmeric is what will give the rice it's gorgeous yellow color, so don't omit it, or you will not have yellow rice, you will have regular rice pilaf with vegetables. Mix to combine and cook for about a minute.Add the rice to the skillet, increase the heat to high and cook the rice for about 2 minutes, making sure to mix the the whole time and get it coated and throughly mixed with all the other ingredients in the skillet.Add the dry bay leaf to the skillet. Pour in the boiling chicken broth, the rice should come to a boil right away. Decrease the heat to low, and cook, covered, for 15 minutes.Fluff the rice with a fork, discard the bay leaf and garnish the rice with fresh herbs.

 

Step by step:

1. While you are sauting all the vegetables, bring the chicken broth to a boil in a small saucepan and keep it hot and ready to be added to the rice.In a large skillet or a medium pot, heat the olive oil on medium high heat.

2. Add the onion, season with salt and pepper and cook for 3-5 minutes, until it is tender and translucent.

3. Add the chopped peppers, season with salt and pepper and cook for another 2-3 minutes. For the jalapeo, I like to charr it in the oven first, peel off the skin, remove the seeds and then finely chop it. You can simply chop up the jalapeo without charring it first. Also, you can use as much or as little of the green and red peppers as you like. I usually use one small bell pepper and only -1/2 of a green pepper.

4. Add the chopped tomatoes and garlic to the skillet and cook for 2-3 more minutes.

5. Add the tomato paste and the turmeric. The turmeric is what will give the rice it's gorgeous yellow color, so don't omit it, or you will not have yellow rice, you will have regular rice pilaf with vegetables.

6. Mix to combine and cook for about a minute.

7. Add the rice to the skillet, increase the heat to high and cook the rice for about 2 minutes, making sure to mix the the whole time and get it coated and throughly mixed with all the other ingredients in the skillet.

8. Add the dry bay leaf to the skillet.

9. Pour in the boiling chicken broth, the rice should come to a boil right away. Decrease the heat to low, and cook, covered, for 15 minutes.Fluff the rice with a fork, discard the bay leaf and garnish the rice with fresh herbs.

Nutrition Information:

covered percent of daily need

 

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