This Easy Yellow Rice side dish complements just about any meal! You can make this on the stove-top or in the rice cooker. So tasty!
This easy yellow rice recipe is one of our favorite side dishes. It seriously goes with almost anything! You can keep it plain or spice it up to go with different meals (see below for different add-in suggestions). If you are in a rush and don’t have time to make it over the stove, you can also throw all the ingredients in a rice cooker and do it that way– it will taste the same but the texture doesn’t seem to come out quite the same in my opinion, it doesn’t turn out as light and fluffy. We love serving this rice with
VARIATIONS:
Peas- Add frozen peas to the rice while cooking for an easy way to add color, texture, and some added nutrients, diced carrots don’t hurt either
Cajun-Style- Add chopped onion, red and/or green bell pepper, and/or diced jalapeno while sauteing the rice. Sprinkle with Cajun seasoning to taste before adding chicken broth. After rice is finished cooking, stir in cooked/grilled smoked sausage, shrimp, or chicken. Red or black beans make a great addition, too
Indian-Style- Add about 1/2 tsp sugar, 1/2 tsp. cinnamon, 4 cardamom pods, and a handful of golden raisins before bringing to a boil for an Indian-style twist
Mexican-Style- Add jalapeno and diced onion to the rice while sauteing and sprinkle with a little cumin before adding broth.
The possibilities are endless– mix and match any of these to create the perfect easy yellow rice side-dish for your next family meal!
- 3 Tbsp. butter
- 1 c. long-grain white rice
- 1 tsp fresh minced garlic
- 1 tsp. onion powder or dried minced onion
- 1 tsp. ground turmeric
- 2 c. chicken broth
- 1/2 tsp. Kosher salt or to taste
- ground black pepper to taste
- 2-3 Tbsp. chopped fresh cilantro
- Heat butter in a large saucepan over medium heat.
- Add the rice and gently stir until rice begins to lightly brown.
- Add garlic, onion powder, and turmeric and stir until well mixed in.
- Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste.
- Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
- Simmer for 20 to 25 minutes. Remove from heat and add cilantro, and fluff with a fork. Serves 4.
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Nice and simple. Thank you and Happy Mother’s Day!
This is a lovely recipe. I make one very similar to this with our meals when we have fish…. except that I use fresh parsley instead of cilantro, since none if us can tolerate that ‘sudsy’ flavor! I use brown rice, but I’m sure that it’s also good with long grain white rice. My family loves rice, since there are ‘so many’ different ways to prepare it. Does anyone out there remember the old 50s “Spanish Rice” side-dish? I dredged-up my mom’s old recipe last week, and made it for my family when I served Meatloaf w/Fresh Green Buttered Beans for supper. It was a “Blast from the Past”, and my hubby (especially) enjoyed it. Lets not forget those old recipes which our moms took great care to write down (back in the day.) Those ‘oldies but goodies’ are still delicious, so let’s not forget them.
Angela, believe it or not, come of us did not have mothers who shared recipes-would you mind sharing the “spanish rice” side dish? The only spanish rice my family had was in a box with the logo “San Francisco treat” Thanks, Paula
Yes, please share the Spanish rice recipe!
For those wanting the Spanish rice the lady above mentioned here it is. It came from a better home and garden recipe from the 50’s and was really popular. Enjoy 🙂
6 slices bacon, cut up
1⁄4 cup finely chopped onion
1⁄4 cup chopped green pepper
3 cups cooked rice (1 cup uncooked)
2 cups canned tomatoes
1 1⁄2 teaspoons salt
1⁄8 teaspoon pepper
DIRECTIONS
In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
You should stay away from Brown Rice! Most people don’t know much about what they eat, but Brown Rice contains Arsenik!!! For those who doesn’t know what that means, it simply means “Rat Poison”!
Made this rice as a side for dinner tonight with chicken. My husband, teenaged daughter, and I loved it. It was very tasty. It tastes like the rice pilaf they serve at many nice dine-in restaurants. My first time cooking with turmeric. (I had some in my pantry for a sore throat remedy.) The turmeric added a nice flavor and of course color. Only change I made was that I did not add the cilantro at the end because I needed to get dinner on the table. Will add it next time though because we love cilantro. Thank you.
We’re so glad you liked the recipe! Thank you!
This rice was excellent! Was looking for a simple recipe to serve to guests that was a little more “gourmet” than white rice. This was awesome! So flavorful and easy! Everyone raved about it. Will definitely make again.
Thank you so much Nicole! Glad you liked it! 😀
Made it the other day, super easy and good, nice change from the other rice, I too left out the cilantro, we don’t care for it…. but my daughter was hoping it was greek yellow rice ( lemon rice) that they serve in Ogden close to the college where she is going to school.
Made this tonight using bagged Minute Rice and it turned out great! I substituted vegetable broth for the chicken. YUM!
If I do not have chicken broth, can I just use regular water or will it come out bland?
It might come out a little bland. If you don’t have chicken broth you can add chicken bouillon or add a little salt to the water. It won’t be as “rich” tasting but it probably still taste fine
I love how mexican rice turns out so light and fluffy when you saute it first. I just knew there had to be some orher variations. Your rice confirmed that and was just what I was looking for! It will be on my table tonight!!
I made this tonight. Very nice. Not a very strong flavour but nice nonetheless. Used 1 teaspoon dried coriander instead of fresh and added it with the other spices. Also used dried onion flakes. Sauteed rice, herbs, spices and butter in rice cooker then added stock and cooked on Risotto setting. Next time might add a little extra coriander, garlic and maybe fresh onions instead of flaked. Family rated this 10/10. Thanks for a lovely recipe.
Such a favorite this rice! We call this “Khichuri” in Bangladesh, and we usually add different types of lentils, potatoes and carrots (basically any vegetable). Because we mix in so many things, the word “khichuri” has come to mean ‘mess’ in our daily lives. To say someone’s mixed up things and made a mess, we just say someone’s made a khichuri.
Such a great idea! We will have to try it using all types of vegetables. Thanks for your comment!
What, if anything, do I need to do different if I’m using minute rice?
You will definitely want to use less time. I don’t use minute rice but I would say go for the count of time indicated on the packaging. Hope this helps!