YELLOW SAFFRON RICE RECIPES

LATIN YELLOW RICE - SKINNYTASTE

Latin Yellow Rice - Skinnytaste image

Provided by Gina

Categories Side Dish

Yield 8

Number Of Ingredients 10

Ingredients

2 cups uncooked long grain rice
4 tsp canola oil
1 chicken bullion cube (or vegetable bullion for vegetarian)
5 medium scallions (chopped)
2 garlic cloves (minced)
1 medium tomato (diced)
1/2 cup chopped cilantro
4 cups water
1 packet Badia Sazon* (or homemade)
1 tsp salt (or more to taste)

Steps:

In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes.
Add tomatoes and saute another minute.
Add rice and saute 2 minutes longer, stirring frequently.
Add water, bullion cube and sazón.
Taste the water for salt and add more to taste.
Let water boil on a high flame stirring once.
As the water boils down and just barely skims the top of the rice, turn the flame to very low and cover 15 minutes.
The steam will cook the rice so do not open.
After 15 minutes, shut the flame off and let it sit at least 5 more minutes.
This will finish cooking the rice without burning the bottom.

Nutrition Facts : ServingSize 3 /4 cup, Calories 193.2 kcal, CarbohydrateContent 38.8 g, ProteinContent 3.8 g, FatContent 2.1 g, FiberContent 1 g

YELLOW RICE RECIPE | EMERIL LAGASSE | FOOD NETWORK

Yellow Rice Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
Pinch cinnamon
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/2 cups long grain or basmati rice
2 tablespoons sliced scallions

Steps:

In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

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