Yellow rice (Spanish)

Saffron give this dish a sunny tint and a distinct aroma.

Yellow rice (Spanish)

Servings:	Serves 6
Calories per serving:	132
Ready in:	45 minutes
Prep. time:	10 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Sunny rice! 5/5 With a very subtle aroma. Paul R Smith

Yellow rice - The ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 200g (7 oz) long grain rice
• 2 tablespoons vegetable oil
• 1/2 a teaspoon of saffron strands
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 475 ml (16 fl oz) good chicken stock
• 50 g (2 oz) pickled jalepeno chili slices
• sea salt
• Fresh coriander leaves, chopped

Method

1. In a sieve, rinse the rice for a few minutes under cold running water to remove excess starch. The water should run clear once done
2. Heat the oil in a pan and fry the onion and garlic for 4 minutes until soft and translucent
3. Mix the rice into the onion mix and stir well to coat all of the rice
4. Drop in the saffron strands
5. Add the chicken stock, bring to the boil and simmer, covered, for 25 minutes or until the rice has absorbed all of the liquid. A sheet or so of tin-foil under the pan lid helps to make a good seal
6. Add extra water if the rice dries out before it's cooked
7. Add the chopped chillies and add salt to taste

Serving suggestions

Serve in a large bowl, garnished with coriander leaves

Variations

Serve cold as a salad.

If you don't want to add chillies, try some sliced roasted red peppers instead.

Chef's note

If you don't have saffron, use a teaspoon of turmeric powder and add when you add the rice to the oil.

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