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.
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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 |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1254 mg | 27% | |
*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.
