Ah, yellow rice. One of the quintessential side dishes in a Latin kitchen. For years, I only knew how to make this delicious dish out of a box. But like most things, food is usually better (and better for you) when you make it from scratch. Funny thing is, homemade arroz amarillo takes about the same amount of time as the boxed stuff, without any weird additives. So next time you're hankering for some good ol' fashioned Spanish yellow rice, make this recipe! It'll quickly become a favorite for your family, like it is for mine.
2 teaspoons olive oil
1/2 cup white onion, finely diced
2 garlic cloves, minced
2 cups low sodium chicken broth or water
2 teaspoons powdered chicken bouillon
1/2 teaspoon ground turmeric
6 sprigs fresh thyme
2 dried bay leaves
1 cup parboiled rice
3/4 cup frozen peas (optional)
Heat a pot to medium heat, then add the olive oil.
Saute the chopped onion and garlic for 2-3 minutes, until translucent.
Add the chicken broth/water, chicken bouillon, turmeric, thyme, and bay leaves.
Bring the mixture to a boil, then add the rice.
Stir, then cover the pot and lower the heat to medium low.
Cook the rice for 25-30 minutes, until the stock has been fully absorbed and the rice is fully cooked.
Remove the thyme and bay leaves, then stir in the peas, if desired.
