We’re massive rice eaters in my home and one in every of my specialties is Latin yellow rice! This can be a scrumptious aspect dish for any hen or meat dish!
Latin Yellow Rice
That is my go-to recipe for Latin Yellow Rice! Each time I make it, I all the time get requested for the recipe! I shared this recipe after I first began running a blog in 2008, so it was time for a photograph makeover. I’m sharing it with all of you so you may make it too! It’s the right aspect dish to go along with beans, grilled steaks, pork chops, cilantro lime shrimp, pollo sabroso and extra!
I’m barely obsessive about this rice and have been making it for years! So many individuals inform me they will’t make rice. That is my foolproof methodology to make excellent fluffy yellow rice each time!
How To Make Latin Yellow Rice
Water to rice ratio – I exploit lengthy grain rice and hold the water to rice ratio 2 to 1. If you happen to use quick grain rice, it’s possible you’ll wish to cut back the liquid to 1.5 to 1.
To rinse the rice or not – I by no means rinse my rice, however many individuals do. Rinsing it does make it much less starchy. Whether or not you rinse it or not it is going to nonetheless prove positive.
Don’t contact till it’s carried out. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don’t stir it whereas it’s cooking, it is going to smash the rice.
Don’t open the lid till it’s completed and has rested 5 minutes. The steam is what’s going to end cooking the rice, in the event you carry the lid you’ll lose the steam.
You have to a heavy pot with a decent fitted lid to make rice. This can be a should, if any steam escapes your rice will likely be underneath cooked.
If you happen to don’t have a decent fitted lid, you’ll be able to place a sheet of foil over the pot, then prime with the lid to forestall steam from escaping.
Don’t cowl the rice till many of the liquid has been absorbed and is simply skimming the highest or it is going to come out too moist.
Extra Rice Recipes You Will Love:
Latin Yellow Rice
6
- 2 cups raw lengthy grain rice
- 4 teaspoon olive oil
- 1 massive hen or veggie bouillon dice, similar to knorrs or maggi
- 5 medium scallions, chopped
- 2 garlic cloves, minced
- 1 medium tomato, diced
- 1/2 cup chopped cilantro
- 4 cups water
- 1 packet Badia Sazon seasoning*, or see my home made sazon recipe
- 1 teaspoon kosher salt, or extra to style
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In a medium heavy pot with a decent becoming lid, warmth oil on medium warmth and saute scallions, cilantro and garlic for about 2 minutes, till tender,
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Add the tomatoes and saute one other minute, till they get comfortable.
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Add rice and saute 2 minutes longer, stirring continuously.
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Add water, bouillon dice, sazón plus 1 teaspoon salt.
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Style 4 cups water and style for salt, it needs to be flavorful and salty sufficient, alter as wanted.
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Let the water boil on a excessive warmth stirring as soon as at this level.
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Because the water boils down and simply barely skims the highest of the rice, cut back warmth to very low and canopy quarter-hour.
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The steam will prepare dinner the rice so don’t open the lid.
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After quarter-hour, shut the flame off and let it sit a minimum of 5 extra minutes with out touching the lid.
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The steam will end cooking the rice with out burning the underside. Then fluff with a fork and revel in.
Useful Ideas:
Water to rice ratio – I exploit lengthy grain rice and hold the water to rice ratio 2 to 1. If you happen to use quick grain rice, it’s possible you’ll wish to cut back the liquid to 1.5 to 1.
To rinse the rice or not – I by no means rinse my rice, however many individuals do. Rinsing it does make it much less starchy. Whether or not you rinse it or not it is going to nonetheless prove positive.
Don’t contact till it’s carried out. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Do not stir it whereas it is cooking, it is going to smash the rice.
Do not open the lid till it is completed and has rested 5 minutes. The steam is what’s going to end cooking the rice, in the event you carry the lid you’ll lose the steam.
You have to a heavy pot with a decent fitted lid to make rice. This can be a should, if any steam escapes your rice will likely be underneath cooked.
If you do not have a decent fitted lid, you’ll be able to place a sheet of foil over the pot, then prime with the lid to forestall steam from escaping.
Do not cowl the rice till many of the liquid has been absorbed and is simply skimming the highest or it is going to come out too moist.
Serving: 3/4 cup, Energy: 193kcal, Carbohydrates: 39g, Protein: 4g, Fats: 2g, Fiber: 1g
WW Factors Plus: 5
Key phrases: Gluten Free, Child Pleasant, aspect dish, Vegetarian Meals, yellow rice
Supply: Skinny Taste