Yellow Rice Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
199 kcal
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Course
Side Dish
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Cuisine
South American
Yellow Rice Recipe
Description
The Yellow Rice Recipe begins with sautéing scallions, cilantro, and garlic in olive oil, softening their flavors before adding diced tomatoes to further enrich the base. Long grain rice is then toasted briefly to coat it with the aromatics. Adding chicken bouillon, Sazon seasoning, salt, and water creates a flavorful cooking liquid that infuses the rice throughout the simmering process. Once it reaches a gentle boil, the heat is lowered and the pot covered tightly to trap steam and finish cooking the rice evenly without stirring to maintain fluffy grains.
Thanks to the combination of fresh herbs, garlic, and the savory seasoning mix including a bouillon cube, the rice carries a well-rounded and mildly spiced character. It can accompany a wide range of dishes as a side or part of a larger meal. The method ensures the rice is well seasoned and tender, avoiding sogginess by carefully timing when to cover and reduce heat.
Using a heavy pot and a tight-fitting lid is important to retain steam, which completes the cooking after the flame is turned off, preventing any burning. Adjusting salt to taste before simmer ensures a balanced final flavor. The recipe's note on water-to-rice ratio advises 2:1 for long grain rice, with an option to rinse the rice to lessen starch if desired, though it is not required.
Ingredients
- 2 cups long grain rice uncooked
- 4 teaspoon olive oil
- 1 large chicken bouillon cube such as knorrs or maggi, or veggie bouillon cube
- 5 scallion chopped, medium
- 2 garlic minced, cloves
- 1 tomato diced, medium
- 1/2 cup cilantro chopped
- 4 cups water
- 1 packet Badia Sazon seasoning (or see my homemade sazon recipe)
- 1 teaspoon kosher salt (or more to taste)
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
- Maintain a 2:1 water-to-rice ratio with long grain rice; reduce to 1.5:1 for short grain varieties.
- Rinsing rice before cooking can reduce starchiness but is optional.
- A heavy pot with a tight fitting lid is essential to trap steam and cook rice evenly; foil can be used under the lid if necessary.
- Do not stir or lift the lid during cooking; the steam finishing the cooking process will ensure fluffy grains without burning.
- Allow the rice to rest covered for at least 5 minutes off heat before fluffing to complete cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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