Yellow Rice
Yellow Rice - buttery, fluffy, and golden from turmeric and spices. A 20 minute side dish that makes even plain chicken look exciting.
Servings: 8
Calories: 243kcal
Ingredients
- ¼ cup butter unsalted
- 2 cups basmati rice or jasmine rice, rinsed and drained
- 4 cups chicken broth low sodium
- 2 teaspoons turmeric
- 1 cube chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sweet paprika
- salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat.
- Stir in the rice to coat it well in the butter and cook for 2 minutes.
- Add the chicken broth and the rest of the spices. Stir well and bring to a boil.
- Reduce the heat to a simmer and cover the saucepan with a lid.
- Simmer the rice for about 15 minutes until the rice is fully cooked. Do not open the lid to stir.
- Fluff with a fork and serve.
Video
Notes
- Rinse the rice. Five seconds under cold water saves you from clumpy, sticky rice. Totally worth it.
- Toast it first. Sautéing the rice in butter before adding broth gives it that nutty, rich flavor. Skip this and you miss the magic.
- Keep the lid shut. Seriously, do not peek. Every time you lift the lid, the steam escapes and your rice turns moody.
- Spice swaps. No paprika? Try smoked paprika for a bolder vibe. Want more kick? Add a pinch of cayenne.
- Storage. Leftovers keep in the fridge for up to 5 days or freeze for 3 months. A splash of broth brings it back to life when reheating.
- Make it a meal. Toss in peas, shrimp, or roasted veggies and suddenly your side dish just turned into dinner.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 179mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 239IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg
