Yellow Rice
"From Tyler Florence. Serve with Chicken Enchiladas with Roasted Tomatillo Salsa"
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 cups long-grain rice
- 4 cups water
- 2 garlic cloves, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
directions
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
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Reviews
-
I have to agree with Chef Buggsy Mate's review. While this was tasty, I will definitely use 1/2 chicken stock (if not more) next time. This is a nice alternative to plain white rice. I served this with Salsa Chicken. -
This was a pretty tasty side dish...I think however; that the next time I make this I will use half chicken stock and half water for the liquid. I served this with your spicy black bean recipe you posted and your mean green tortilla soup. Everyone loved dinner. Made and reviewed for Spring PAC 2011.
RECIPE SUBMITTED BY
I'm a happy wife and mom with four terrific kids, two wonderful granddaughters, and a zoo of animals. Our family is split, which everybody living in the SEC should understand... half of our family is die-hard Auburn University fans, the other half are Alabama fans, but God bless 'em, we're still prayin' for 'em. During the day, I get the priviledge of working in a local non-profit agency, but when the workday is over, I enjoy cooking for my family and all our family and friends. I read cookbooks for fun, and am addicted to recipezaar!
