Yellow Rice With Everything Recipes

Steps:

• Cut kielbasa/smoked sausage into small cubes. After cutting, brown in a frying pan for about 2-3 minutes until the sausage is heated through and slightly browned. Place into a separate dish but leave the oil produced from the kielbasa in the pan. In the same pan that the sausage was removed from, cook onions and green peppers until soft.
• In a medium sized pot, put water, rice, oil, 1 packet of sazon, and salt together and bring to a boil. Once this begins to boil, turn it down to a low heat setting and simmer for about 20 minutes with the lid on, but tilted to release air.
• When water is almost completely absorbed into the rice, add vegetables and kielbasa (with the oil that the kielbasa produced). Stir and cover.
• Cook covered until rice is fluffy and tender, about another 5-10 minutes.

Steps:

• Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
• Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
• Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.

Steps:

• In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
• Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

Steps:

• Mix the pinch of saffron into the chicken broth.
• Cook the rice using the chicken broth mixture. **I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different.**.
• While the rice is cooking sauté the onions in a little oil, on low to med. heat, stirring them frequently. I like to sauté them for awhile (like 20 minutes), so they get caramelized.
• Turn the onions off when they are done to your liking.
• When the rice is done add another tablespoon or so of olive to the onions turn the heat up a bit and add the cooked rice.
• Stir fry the rice for about 5 minutes and then add the peas and sauté for another 5 minutes or so. I like to really stir fry the rice, so I use the maximum amount of oil. With the heat on med-high I let it sit so some of the rice gets a little crispy, not burned, but crispy on the bottom. - I hope that makes sense!
• Add salt and pepper to taste.
• Now, some variations depending on my mood --.
• I add diced bell pepper with the onions.
• Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sautéing.
• I also add some toasted slivered almonds occasionally.
• And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!
• You can pretty much do as you please with this; it's so easy and always so good.

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

Steps:

• Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
• Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

Steps:

• In a large bowl wash the rice in several changes of cold water until the water runs clear and drain it well in a large sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the rice, and sauté it, stirring, for 1 to 2 minutes, or until it begins to turn opaque and is coated well. Add the water, the salt, and the turmeric and boil the rice, uncovered and without stirring, until the surface of the rice is covered with stem holes and the grains on the top appear dry (about 8 to 10 minutes). Reduce the heat to as low as possible, cover the pan with a tight-fitting lid, and cook the rice for 15 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and transfer it to a heated serving dish.

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
• Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.