Arroz Amarillo

Arroz Amarillo recipe

This yellow rice uses turmeric and saffron for its vibrant color and flavorful taste.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)

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Ingredients

  • 2 cups chicken stock
  • 1/4 loosely packed teaspoon saffron
  • 1/4 teaspoon turmeric
  • 1 tablespoon olive oil
  • 2.7 ounces (75 grams, or 1/2 small) onion, finely chopped
  • 1 cup long grain rice (such as basmati)

Directions

  1. Add the saffron and turmeric to the chicken stock, stir, and let it sit while you chop and sauté the onions.
  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 the 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.
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