YELLOW RICE

Yellow Rice

My version of classic restaurant style Yellow rice…

Yield: 4-8 servings

PREP IT!             

• 2 cups White rice, long grain, washed and drained

• ½ cup Oil, corn

• ¼ medium Yellow onion, fresh + a little chunk for the oil

• 2 cloves Garlic, fresh, minced

• ½ large Green bell pepper, diced

• 2 large Roma tomatoes, diced

• 1 tablespoon Vegetable bouillon paste

• 2 teaspoons Taste Tutor Seasoning 101

• 2 teaspoons Taste Tutor Sazon Seasoning

• 1 tablespoon Turmeric

• 2 large bay leaves

• 2¾ cups Vegetable broth

• 1 large Serrano pepper, left whole or split to expose the seeds

MAKE IT!

1. Wash rice by swirling in a full bowl of cold water to loosen the starches. Pour out the water being careful not to pour any rice out. Refill the bowl with clean cold water and repeat process until water runs clear. Pour rice into a strainer to drain. This is important so the water drains out since you will be toasting the rice in oil next. Don’t want your oil to pop.

2. Heat the oil in a medium pot over medium heat. Add onions and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook another 30 seconds.

3. Add the chopped roma tomatoes. Cook 5–7 minutes until they break down and form a saucy base.

4. Add vegetable bouillon, Taste Tutor Sazón, Taste Tutor Seasoning 101, turmeric, and bay leaf. Stir and let everything cook together for 1 minute.

5. Add the washed rice and stir so every grain is coated and yellow. Toast for 1–2 minutes.

6. Pour in the vegetable broth. Stir once, bring to a boil, then cover and reduce heat to low. Cook 18–20 minutes.

7. Turn off heat and let the pot sit covered for 10 minutes. Remove bay leaf and fluff with a fork.

Reheat leftovers: on the stove top or in the microwave.