SPANISH YELLOW RICE (ARROZ AMARILLO)

Spanish Yellow Rice (Arroz Amarillo) image

Provided by Vickie Parks

Time 1h30m

Number Of Ingredients 7

4 cups low-sodium chicken broth
1/2 tsp saffron threads, loosely packed
1/2 tsp turmeric
1 Tbsp olive oil
1/2 small spanish onion (or yellow onion), finely chopped
2 cups uncooked basmati rice
salt and pepper, to taste

Steps:

1. Stir saffron and turmeric into the chicken broth, and set it aside while you prepare the onion.
2. Heat the oil in a heavy-duty saucepan over medium. Add onion and sauté until the onion pieces are soft and just start to brown around the edges.
3. Add the rice, and stir to coat evenly with the oil. Season with salt and pepper as desired. Add the chicken broth, and bring the mixture to a boil. Once it reaches a brisk boil, turn heat to low, cover pan and let the rice simmer gently for 15 minutes.
4. After 15 minutes, turn off heat and let the rice steam for 10 minutes, but do not remove the lid.
5. After the rice has steamed for 10 minutes, remove the lid and fluff the rice with a fork. Serve immediately.