Yellow Rice

Yellow rice is made using white rice, with annatto, saffron or turmeric is used to give the yellow color. It is found in Spanish, Cuban, Peruvian, and Caribbean cuisines. In Latino communities it is called "arroz amarillo."

Turmeric gives this recipe its vivid yellow color and subtle flavor. Carrots, onions and peas would be good additions. Saute the onions and carrots with the shallots and add the peas with the rice. Tyler Florence adds a bay leaf to his Yellow Rice.

Serve as a side dish with tacos, enchiladas, burritos and other Mexican dishes. Good served with Mexican Black Beans.

2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 cup jasmine rice or basmati rice, well rinsed
1 1/2 cups chicken broth
1 1/2 teaspoon turmeric
1/2 teaspoon ground cumin seed (found in many recipes)
1 bay leaf (per Tyler Florence)

Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; sauté until just beginning to brown, about 2 minutes. Add rice and stir to coat with the oil.

Add the broth, salt, turmeric and bay leaf. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Do not stir while cooking. Once done, remove bay leaf.

Makes 4 servings.