Homemade Hump Day: Yellow Rice

12 Jun

Homemade Hump Day: Yellow RIce

Ever have one of those days where you just cannot bring yourself to set foot in a grocery store? Well, I had one of those days almost everyday this week…but we had to eat and I’m too cheap to eat out all the time so it was time to scrounge the freezer and cabinets to see what I could come up with.

I knew we had some chicken that I had frozen last week that I could throw on the grill. Protein? Check.

Also found some sweet peppers and one plantain on its last leg in the fridge. Vegetables? Check.

I just needed some kind of carb to round it all out…Usually, I have a few bags of yellow rice on had because it’s cheap, easy and I know that both the Hubs and Big A would eat it. No such luck this time. I was just about to settle for mac and cheese (again…) when I realized that I had white rice and I had spices — I could make yellow rice from scratch!

I was pretty sure I had saffron and since my spice cabinet looks like the spice aisle of a grocery store, I figured I probs also had whatever other spices I would need. So I took to Pintrest with a renewed excitement about dinner. Found a recipe I had all the ingredients for and went to the spice cabinet.

No saffron.

I was starting to think that maybe it would have to be mac and cheese after all. Or. Just maybe.  I could do it withOUT the saffron! Back to Pintrest. And what to my wondering eyes should appear?!?! A yellow rice recipe that doesn’t call for saffron! This one came from The Church Cook. Dinner saved.

The recipe turned out to be pretty tasty. Saffron would definitely have kicked it up a notch, but it was good, especially for a meal I scavenged out of the random remnants of my last grocery trip.

Yellow Rice Ingredients

Serves 4
1 1/2 tablespoon olive oil
1/4 cup onion, finely diced
1/2 cup sweet peppers, finely dice (we used tri-colored)
1/2 teaspoon garlic, minced
1 cup long grain rice, soaked in water for 15 min, rinsed, drained
1 1/3 cup chicken broth, homemade preferred
3/4 teaspoon ground turmeric
1/2 teaspoon salt (use only if using homemade broth)

Heat the olive oil in a heavy saucepan. Add the onion, peppers, and garlic and cook until just soft. Toss in the rice for about a minute, stirring once or twice.

Add the broth, ground turmeric and salt if using homemade broth without salt added.  Cover and cook in medium-high until rice starts to boil,  for about 10-12 minutes.

When it begins to boil, quickly reduce the heat to simmer.  Do not open the lid.  Simmer until the liquid is absorbed, another 15 minutes.  Fluff with a fork before serving.

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