Yellow Rice Recipe

Name: Yellow Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 cups uncooked long grain rice; 4 teaspoon olive oil; 1 large chicken or veggie bouillon cube; 5 medium scallions; 2 garlic cloves; 1 medium tomato; 1/2 cup chopped cilantro; 4 cups water; 1 packet Badia Sazon seasoning*; 1 teaspoon kosher salt

User Reviews

4.9

207 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8 servings
Calories
199 kcal
Course
Side Dish
Cuisine
South American

Yellow Rice Recipe

Iris Warren

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We are big rice eaters in my house and one of my specialties is Latin yellow rice! This is a delicious side dish for any chicken or meat dish!

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Ingredients

Servings

2 cups uncooked long grain rice
4 teaspoon olive oil
1 large chicken or veggie bouillon cube (such as knorrs or maggi)
5 medium scallions (chopped)
2 garlic cloves (minced)
1 medium tomato (diced)
1/2 cup chopped cilantro
4 cups water
1 packet Badia Sazon seasoning* (or see my homemade sazon recipe)
1 teaspoon kosher salt (or more to taste)

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Instructions

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, until tender,
Add the tomatoes and saute another minute, until they get soft.
Add rice and saute 2 minutes longer, stirring frequently.
Add water, bouillon cube, sazón plus 1 teaspoon salt.
Add 4 cups water and taste for salt, it should be flavorful and salty enough, adjust as needed.
Let the water boil on a high heat stirring once at this point.
As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.
The steam will cook the rice so do not open the lid.
After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid.
The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

Notes

*Badia makes a sazon that contains no msg.
Helpful Tips:
Water to rice ratio – I use long grain rice and keep the water to rice ratio 2 to 1. If you use short grain rice, you may want to reduce the liquid to 1.5 to 1.
To rinse the rice or not – I never rinse my rice, but many people do. Rinsing it does make it less starchy. Whether you rinse it or not it will still turn out fine.
Don’t touch until it’s done. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don't stir it while it's cooking, it will smash the rice.
Don't open the lid until it's finished and has rested 5 minutes. The steam is what will finish cooking the rice, if you lift the lid you will lose the steam.
You will need a heavy pot with a tight fitted lid to make rice. This is a must, if any steam escapes your rice will be under cooked.
If you don't have a tight fitted lid, you can place a sheet of foil over the pot, then top with the lid to prevent steam from escaping.
Don't cover the rice until most of the liquid has been absorbed and is just skimming the top or it will come out too wet.

Nutrition Information

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Serving 3/4 cup Calories 199kcal (10%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 2.5g (4%) Saturated Fat 0.5g (3%) Sodium 563.5mg (23%) Fiber 1g (4%) Sugar 0.5g (1%)