Yellow Rice
This yellow rice is fluffy, tender, and packed with flavor. Made with just a handful of ingredients in under 30 minutes. No rinsing or rice cooker required!
Prep Time5 minutes mins
Cook Time17 minutes mins
Total Time22 minutes mins
Course: Side Dish
Cuisine: Latin American
Servings: 4
Calories: 417kcal
- 2 cups Jasmine rice
- 3 cups water
- 2 tsp chicken bouillon powder
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1/2 small onion finely diced
- 2 garlic cloves finely minced
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt or to taste
In a large skillet, heat 2 tbsp of olive oil over medium heat.
Add the onions and cook for 2-3 minutes or until the onions become translucent.
Stir in the garlic and cook until fragrant. Add the tomato paste, chicken bouillon powder, garlic powder, onion powder, cumin, and oregano. Cook for a few seconds.
Add the water and salt and let it come to a boil. Once it comes to a boil, stir in the rice, cover, reduce the heat to low, and cook for 14 minutes.
Once the 14 minutes are up, uncover, and fluff with a fork. Serve warm, garnish with fresh cilantro, if desired, and enjoy!
- Don't use short-grain or sushi rice for this recipe.
- If you want your rice to be fluffy and not sticky, don't over stir the rice!
- If you don't have chicken bouillon powder on hand use chicken stock instead of water and 1 tsp of turmeric or saffron.
- Don't stir or uncover the rice while it's cooking.
- Want to make it spicy? Add some green chilies or a pinch of cayenne pepper.
- Feel free to add some green peas, chorizo, or corn.
Calories: 417kcal | Carbohydrates: 77g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg