Yellow rice (Spanish): Difference between revisions
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| 200g (7 oz) [[long grain rice]] | | 200g (7 oz) [[long grain rice]] | ||
| 2 tablespoons [[vegetable oil]] | | 2 tablespoons [[vegetable oil]] | ||
| 1/2 teaspoon of [[saffron strands]] | | 1/2 a teaspoon of [[saffron strands]] | ||
| 1 small [[onion]], finely chopped | | 1 small [[onion]], finely chopped | ||
| 2 [[Garlic|garlic]] cloves, crushed | | 2 [[Garlic|garlic]] cloves, crushed | ||
Revision as of 17:43, 18 December 2021
| Yellow rice (Spanish) | |
|---|---|
_recipe.jpg) |
| 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 |
_ingredients.jpg)
Saffron give this dish a sunny tint and a distinct aroma.
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
- 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
- Heat the oil in a pan and fry the onion and garlic for 4 minutes until soft and translucent
- Mix the rice into the onion mix and stir well to coat all of the rice
- Drop in the saffron strands
- 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
- Add extra water if the rice dries out before it's cooked
- 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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