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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 6 servings |
||
| Calories 118 | ||
| Calories from Fat 19 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 323mg | 13% | |
| Potassium 93mg | 2% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.5g | ||
| Protein 2.2g | 4% | |
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Spicy Yellow Rice
By: Sharon123
Aug 4, 2005
Taken from Cooking Today and changed dramatically, I like this dish! I've upped the spices!
SERVES 6
Ingredients
- 1 tablespoon butter
- 1 cup onion, chopped
- 1/4 cup green pepper (you may also add red)
- 2 large garlic cloves, minced
- 3/4 cup long grain rice, uncooked
- 1 3/4 cups water (you may use broth)
- 1 bouillon cube (I use veg.)
- 1 bay leaf
- 1/2 teaspoon hot sauce (I use chipotle)
- 3/4-1 teaspoon turmeric
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper
Directions
1
Heat a medium skillet, add butter and melt.2
Add the onion, green pepper, and garlic. Saute about 5-8 minutes, or till tender.3
Add the rice, stirring gently.4
Now, add the water or broth, and the rest of the spices.5
Bring the mixture to a boil, cover, reduce heat, and cook for about 20 to 25 minutes, allowing the rice to become tender and the liquid to absorb. Enjoy!6
Serves 6.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: bricookie55
On Aug 2, 2007
Great rice dish! I actually used this rice inside a burrito made with ground turkey. Yummy! I will use this recipe again, next time either as a side or on its own. Thanks!
From: Marlitt
On Jul 8, 2007
I made this to go with the jerk dish I made tonight. Nice aroma I think I'll leave out the garlic and peppers next time. thank you.
From: Stardustannie
On Jun 25, 2007
This produces VERY yellow rice. I enjoyed the spicyness of this dish and will make again reducing the amount of turmeric. I upped the rice to 1 cup as I find 1 3/4 cups of water ample for this qty of rice. I Had to use red peppers so sprinkled some green onion over the finishe dish for a little extra colour. This would be a wondeful dish eaten cold as a salad...you could add just so many differnet ing. corn kernels, peas and even pineapple pieces come to mind. Reviewed for ZWT3
From: Redsie
On Apr 28, 2008
This was great tasty rice!! Served this with salmon steaks and it was great!! Used vegetable broth that I had and basmati rice. Loved the spices in this dish! Thanks Sharon! 
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