Today I'm sharing a recipe for this simple but flavorful seasoned yellow rice. I cook rice at least four times per week. Most times I cook plain old white rice but sometimes I jazz it up with a quick yellow rice or rice and peas.
When I lived with my parents my mom cooked parboiled rice and swore that it was brown rice. When I got married and started cooking for my husband I did the same, until I started experimenting with different varieties of rice. I still use parboiled rice for certain rice dishes but Jasmine rice is my rice of choice.
This seasoned yellow rice comes together quickly and is best cooked in a skillet or large frying pan. Why am I cooking rice in a frying pan you ask? Simply because it has a larger surface area and the rice cooks fast and evenly. Don't believe me? Give this recipe a try. You may never cook rice in a large pot ever again.
Seasoning the yellow rice
For this rice I make a quick green seasoning. I blend together onion, garlic, tomatoes and cilantro (you can also add fresh thyme). Then I sauté the seasoning on high heat in a hot skillet with about a tablespoon of oil. I cook the green seasoning all the way down until it's dry and almost to the point of burning.
Then I add washed Jasmine rice, followed by salt and turmeric. I mix it together then add three cups of water. Turmeric is what gives the yellow rice its color. Sometimes I add two chicken bouillon cubes instead of salt. Other times I add chicken stock or vegetable broth instead of water. This rice is very versatile and easy to experiment with.
Cooking the yellow rice
The trick to perfectly cooked rice is not just the water to rice ratio but also the cooking method. For this seasoned yellow rice, once I add the water, I give it a good stir to free the rice from the bottom of the pan. Then I let the rice come up to a boil on high heat, uncovered.
Once it starts to boil, I reduce the heat to the lowest possible heat and cover the rice. I let it cook on low for 20 minutes or until all the water cooks off and the rice grains are completely cooked and soft.
To fluff or not to fluff?
I always fluff my rice. It is easy to do. Using a regular dinner fork I free the rice from the bottom of the pan, fluffing grains as I go. Once upon a time, I wasn't a rice fluffer. In fact I hated it when someone stirred up my rice while serving themselves. But fluffing rice really helps to separate the rice grains for a more loose versus a clumpy and clammy rice dish. Are you a rice fluffer?
This seasoned yellow rice dish comes together quickly and cooks within 20 minutes. If you're a multitasker you could put this rice on before starting your protein and be ready with dinner within half an hour. Of course it depends on what your protein is and how you're cooking it.
This rice pairs perfectly with the roasted chicken recipe I shared last week. It even works with some sautéed shrimp or steamed fish. I've served it up in many different ways and it is always a hit. My kids absolutely love it and always gives it two thumbs up! It's perfect for weeknights if you want a quick side dish and flavorful enough for your holiday table. Give it a try today and don't forget to subscribe to my blog for more recipes delivered right to your in box. And as always follow me on social media: Instagram and Facebook!
Seasoned Yellow Rice
- ½ yellow onion peel and chopped
- 4 cloves garlic peeled
- 2 medium sized tomatoes diced
- ½ cup of chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 2 tablespoon olive oil or other cooking oil
- 2 cups of Jasmin rice washed and drained
- 3 cups of water or chicken stock
- 2 heads of green onions finely chopped(optional garnish)
- Add onion, garlic, tomatoes and cilantro to a food processor and blend together until a smooth paste forms (green seasoning), then set aside
- Warm a large skillet on high heat, then add oil. When oil becomes hot, but not smoking add the green seasoning and cook for 3 to 5 minutes or until all the liquid cooks off.
- Next, Add the washed rice to the cooked green seasoning, followed by the salt and turmeric
- Stir together until the turmeric mixes well with the rice
- Then add the water or chicken stock to the skillet and stir well, freeing any stuck on bits of rice from the bottom of the pan
- Bring to a boil uncovered, then cover, reduce heat to lowest possible heat and let steam for 15 to 20 minutes or until all of the liquid cooks off and the rice grains are completely cooked.
- Remove lid and fluff rice with a fork
- Garnish with finely chopped green onions and enjoy