Cheap and Easy Yellow RiceAngie McGowan
When I first started to move away from pre-packaged foods, yellow rice in a bag was something that was hard to give up. Those little packs are so easy, but loaded with ingredients I didn’t want. I first started making my yellow rice with saffron, but it’s so expensive. As much as my family eats yellow rice, it just wasn’t practical. Then while searching through my spice cabinet one day, I spotted bright yellow turmeric, and gave it a try for my yellow rice. The color turned out perfect and it was super cheap!
Later on I found out turmeric is actually referred to as Indian saffron, because it is often used instead of more expensive saffron. For this recipe, I also add a little paprika for more depth of flavor and color. I love to serve this as a side with roast chicken and vegetables.
Cheap and Easy Yellow Rice
1 1/2 cups jasmine or basmati rice
3 cups chicken stock
1 teaspoon olive oil
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
2 tablespoons finely chopped onion
1 clove finely chopped garlic
chopped green onions for garnish
Rinse rice well and drain. Add all ingredients to a rice cooker, or a saucepan.
If using the cook top method, bring to a boil over high heat turn burner to a simmer and cover with a tightly fitting lid. Leave for 15 minutes. Then remove pan from burner and turn burner off. Do not remove the lid during the cooking process.
Let rice rest for another 15 minutes before serving, but remember do not remove the lid until it has rested.