Arroz amarillo (yellow rice) is a great accompaniment for many different dishes, but especially Hispanic, Latin American, Caribbean and South American foods ranging from ropa vieja or pollo asado to chile Colorado, mofongo, pernil, and many others. Turmeric and saffron give the rice its vibrant yellow hue.
2 cups chicken stock/broth
1/4 loosely packed teaspoon saffron
1/4 tsp turmeric
1 Tbsp olive oil
1/2 small onion, finely chopped
1 cup long grain rice (such as basmati)
1. Add saffron and turmeric to the chicken stock, stir and let sit while sauteing the onion.
2. In a heavy bottomed pot, add the oil and onions and sauté over medium-high heat until the onions start to brown around the edges.
3. Add the rice, and stir to coat evenly with the oil.
4. Add chicken stock, and bring to a boil.
5. Turn down the heat and cover the pot, adjusting the heat as needed to maintain a gentle simmer. Set the timer for 15 minutes.
6. When the rice is cooked, turn off the heat but do not remove the lid. Let the rice steam for another 10 minutes.
7. Remove the lid, fluff the rice and serve.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website