Yellow Rice Ii
Transform your dinner table with the vibrant and aromatic flavors of "Yellow Rice II," a quick and easy side dish that turns simple pantry ingredients into a golden masterpiece. This recipe combines fragrant turmeric and cumin with perfectly cooked long-grain white rice, creating a dish that’s both visually stunning and packed with warm, savory notes. Cooked in chicken broth for added depth and richness, the rice gets a boost of texture from optional sweet peas and a touch of freshness from cilantro garnish. With only 10 minutes of prep time and under 30 minutes from start to finish, "Yellow Rice II" is ideal whether you're looking for a flavorful accompaniment to curries, roasted meats, or vegetarian dishes. This easy recipe is perfect for feeding the family or impressing guests with a deliciously vibrant plate.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a medium-sized pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes, until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the turmeric powder, ground cumin, salt, and black pepper to the pot. Stir well to combine with the onion-garlic mixture.
Add the rinsed and drained rice to the pot. Stir to coat the rice in the spice mixture, cooking for about 1-2 minutes.
Pour in the chicken broth and stir. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender.
If using frozen peas, stir them into the rice in the last 5 minutes of cooking to warm them through.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to fully steam.
Fluff the rice with a fork, garnish with fresh chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
