Easy Yellow Rice

When I decide to make rice as a dinner side dish I usually wind up making my easy rice pilaf, but I wanted to try something different. I grew up with Goya’s yellow rice, but I wanted to try making my own. This recipe is so flavorful and vibrant, I’ll never have to go back to packaged yellow rice. Last night I served my yellow rice with pork chops, but it will also pair perfectly with grilled chicken breast or even a nice skirt steak with some chimichurri sauce! (Note: if you don’t have smoked paprika, whatever paprika you have on hand is fine.)

Prep Time 5 minutes

Cook Time 20 minutes

Serves 4 people

Ingredients

1 c long-grain white rice

1 tbsp olive oil

2 c chicken stock

1/2 tsp each of turmeric, smoked paprika,

granulated garlic, and granulated onion

1/4 tsp salt

Preparation

First, prep the chicken stock. Add your stock to a measuring cup, then add in your turmeric, paprika, garlic, onion, and salt. Set aside.

Next, in a small saucepan warm up your olive oil. Once fragrant add the rice and cook over medium heat until it starts to become opaque and give off a toasty fragrance, roughly 3-5 minutes (it will take longer if you’ve just rinsed your rice). Finally, add your prepared broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, then remove from the heat and let it set aside. 

I usually let it sit for 5-10 minutes before serving.

Share this post: on Twitter on Facebook