What’s the matter, rice? Yeller?

Kristina Ackerman 02/28/201009/19/2010 0 Comments

Yellow rice is easy, so I make it all the time. I make it for Bananafish, for Catfish Stew, and for a simple rice and beans dinner, and occasionally without even the beans, just with some grilled chicken or something. Although, in all seriousness, black beans and yellow rice. It’s where it’s at.

Here’s the way.

Easy Yellow Rice
Serves 4

1 medium onion, chopped
1 tbsp olive oil
2 cloves garlic, diced
1 diced jalapeno pepper (it’s okay to substitute the jarred kind)
1 packet of Sazón (from Goya, “con culantro y achiote”)
2 tsp parsley
1 tsp oregano
Salt and pepper to taste
1 cup long-grain white rice
2 1/4 cups low sodium chicken broth

Heat the oil over medium-high heat in a medium-sized saucepan. Add the onions and saute for about 3 minutes.
Reduce heat to medium. Add garlic and saute, stirring near-constantly, for another 5 minutes or until onions are translucent. Be careful not to brown the garlic. You may need to further reduce the heat to prevent this from happening, depending on your stove.
Add spices (including sazon).
Stir in the uncooked rice. Add chicken broth, cover, and reduce heat to medium-low. Simmer for 20–30 minutes, or until rice is tender.