It’s pretty obvious that Spanish food is a family favorite. Black beans and yellow rice is one of my daughter’s favorite foods!
Yellow rice. You’ve probably eaten it many times before. How many times did you make it at home using one of the various brands in the yellow bags?
Ever looked at the ingredients? In the Vigo brand – our favorite – MSG is prominent.
This means my sister with Celiac disease can’t eat it. Which means she can’t eat my chicken and yellow rice!
There must be a better way. I set out to find a solution.
Here it is. My from-scratch arroz amarillo. Yes, there are a lot of spices. But if you want it to taste like the bagged kind, you need them!
You also need the saffron. It’s not the same without it.
Make this once. If you love it, premix the spices (minus the salt and saffron) in bulk in a jar. Then you can just scoop the needed amount out pronto (2 1/2 teaspoons mixed spices, plus saffron and desired salt per 2 cups of uncooked rice).
You can use any kind of white rice; but if you have it, use a short grained (pearl) variety like Calasparra. The texture is noticeably different. Some grocery stores carry short grained rice, or I’ve used La Tienda to purchase authentic products before. La Tienda also sells a very high quality saffron that’s amazing.
This will work with brown rice too, if that’s your fancy – just be sure to use the amount of water called for on the rice’s package. Don’t use instant rice!
I promise you won’t find this recipe anywhere else, because I looked long and hard for one!
Oh, the color! And it tastes as good as it looks!
Homemade Yellow Rice Arroz Amarillo
Yield 4 cups.
- 2 cups white long grain rice
- 2 cups gluten free low sodium chicken broth, such as College Inn brand
- 2 cups water
- 1/2 a large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons canola oil
the spice mix:
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cumin
- touch of cinnamon (very very little!)
- 1 pinch saffron (about 20 strands)
- 1 – 2 teaspoons salt, to taste
Add a pinch of saffron to a few tablespoons of hot water (this will help the saffron “bloom”), and set aside.
In a deep skillet with a tight fitting lid, saute garlic and onion in the canola oil until soft, about 10 minutes. Don’t let the garlic burn!
Measure out the spices and set aside.
Using the back of a spoon, crush the saffron strands.
Add the saffron with its water to the onion and garlic mixture. Then add the water, chicken broth, and spice mix and stir to combine.
Add the rice and stir constantly until a boil is achieved. Cover with lid and reduce heat to low. Simmer on low for 20 minutes or until water is absorbed. If using brown rice, cook per package directions. Enjoy!