Yellow Rice Recipe

Prepare rice

Rinse the 2 cups of long-grain rice under cold running water until the water runs mostly clear to remove excess starch. Drain well in a fine-mesh sieve for 5 minutes.

In a medium heavy-bottomed saucepan or pot, heat 2 tablespoons vegetable oil and 1 tablespoon butter over medium heat until butter melts and starts to foam.

Add the rinsed, drained rice to the hot oil/butter. Toast the rice, stirring frequently, for 3 to 4 minutes until grains are opaque and smell slightly nutty. This helps keep the rice separate.

Push the toasted rice to one side of the pot or briefly remove to a bowl. Add the diced onion and red bell pepper (if using) to the empty space or a separate skillet with the same heat, and cook 3 to 4 minutes until the onion is soft and translucent.

Stir in the minced garlic and cook 30 seconds until fragrant, taking care not to burn it. Then mix the cooked aromatics fully with the toasted rice.

Reduce heat to medium-low. Sprinkle in 1 teaspoon turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Stir well so the spices evenly coat the rice and aromatics; cook 30 to 45 seconds to bloom the spices.

Pour in 3 1/2 cups low-sodium chicken broth (or vegetable broth for vegetarian). Add 1 bay leaf and stir to combine, scraping any browned bits from the bottom of the pot.

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low so the surface is barely simmering. Cover tightly with a lid and simmer undisturbed for 15 to 18 minutes, or until the liquid is absorbed and rice is tender.

If using frozen peas, sprinkle them over the rice in the last 2 to 3 minutes of cooking, then re-cover to allow them to heat through.

After cooking time, remove the pot from heat and let it rest, covered, for 10 minutes to steam. Do not lift the lid during this time.

Remove and discard the bay leaf. Fluff the rice gently with a fork to separate the grains.

Stir in 2 tablespoons chopped cilantro (or parsley) and 1 tablespoon fresh lime juice if using. Taste and adjust seasoning with additional salt or pepper if needed.

Serve warm as a side to grilled meats, beans, stews, or as part of a rice bowl.