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Latin Yellow Rice – Skinnytaste

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We’re large rice eaters in my home and one in all my specialties is Latin yellow rice! This can be a scrumptious facet dish for any hen or meat dish!

Latin Yellow Rice
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 proper facet dish to go along with beans, grilled steaks, pork chops, cilantro lime shrimp, pollo sabroso and extra!

Latin Yellow Rice

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 good fluffy yellow rice each time!

How To Make Latin Yellow Rice

Water to rice ratio – I take advantage of lengthy grain rice and hold the water to rice ratio 2 to 1. When you use brief grain rice, it’s possible you’ll need to scale 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 can nonetheless prove nice.

Don’t contact till it’s executed. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don’t stir it whereas it’s cooking, it can 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, when you carry the lid you’ll lose the steam.

You will have a heavy pot with a decent fitted lid to make rice. This can be a should, if any steam escapes your rice will probably be underneath cooked.

When you don’t have a decent fitted lid, you may place a sheet of foil over the pot, then high with the lid to stop steam from escaping.

Don’t cowl the rice till many of the liquid has been absorbed and is simply skimming the highest or it can come out too moist.

Yellow Rice

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Latin Yellow Rice

6

193 Cals
4 Protein
39 Carbs
2 Fat

Prep Time: 5 minutes

Cook dinner Time: 25 minutes

Whole Time: 30 minutes

  • 2 cups raw lengthy grain rice
  • 4 teaspoon olive oil
  • 1 massive hen or veggie bouillon dice, corresponding 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
  • 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,

  • Add the tomatoes and saute one other minute, till they get mushy.

  • Add rice and saute 2 minutes longer, stirring often.

  • Add water, bouillon dice, sazón plus 1 teaspoon salt.

  • Style 4 cups water and style for salt, it needs to be flavorful and salty sufficient, modify as wanted.

  • Let the water boil on a excessive warmth stirring as soon as at this level.

  • Because the water boils down and simply barely skims the highest of the rice, scale back warmth to very low and canopy quarter-hour.

  • The steam will prepare dinner the rice so don’t open the lid.

  • After quarter-hour, shut the flame off and let it sit no less than 5 extra minutes with out touching the lid.

  • The steam will end cooking the rice with out burning the underside. Then fluff with a fork and revel in.

*Badia makes a sazon that accommodates no msg.
Useful Suggestions:
Water to rice ratio – I take advantage of lengthy grain rice and hold the water to rice ratio 2 to 1. When you use brief grain rice, it’s possible you’ll need to scale 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 can nonetheless prove nice.
Don’t contact till it’s executed. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Do not stir it whereas it is cooking, it can 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, when you carry the lid you’ll lose the steam.
You will have a heavy pot with a decent fitted lid to make rice. This can be a should, if any steam escapes your rice will probably be underneath cooked.
If you do not have a decent fitted lid, you may place a sheet of foil over the pot, then high with the lid to stop steam from escaping.
Do not cowl the rice till many of the liquid has been absorbed and is simply skimming the highest or it can 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, facet dish, Vegetarian Meals, yellow rice

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