Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, cilantro garlic yellow rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Great recipe for Cilantro Garlic Yellow Rice. One of the great things about this recipe is that its flavor profile goes so well with so many different cuisines - Mexican, Indian, Vietnamese, Thai, Cuban, and other similar cuisines. Plus everyone loves a delicious rice dish.
Cilantro Garlic Yellow Rice is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Cilantro Garlic Yellow Rice is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have cilantro garlic yellow rice using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cilantro Garlic Yellow Rice:
- Get a medium onion, diced
- Prepare minced garlic (about 5 large cloves)
- Get chopped cilantro (you can use the stems, too)
- Prepare butter (I use unsalted.)
- Get ground achiote (aka) annatto
- Prepare jasmine rice
- Prepare unsalted chicken or vegetable stock
- Make ready water
- Prepare kosher salt
This recipe from BBC Good Food was recently. Most of that time is hands off as the rice simmers and cooks. Mediterranean Yellow Rice is seasoned with garlic, cumin, and cilantro. And a sprinkling of pine nuts gives this Mediterranean rice pilaf an extra layer of flavor.
Instructions to make Cilantro Garlic Yellow Rice:
- Put the butter in a large pot and turn the flame to medium high. When the butter's just about completely melted, add the onion, garlic, and cilantro to the pot and sauté until the onion is translucent - about 2.5 to 3 minutes. Then add the turmeric and stir to incorporate evenly into the aromatics.
- Turn the heat down to medium, add the rice, and stir to coat all the grains with the sauteed mixtured. Allow the rice to toast for 2 to 3 minutes, stirring occasionally. This will help the grains retain their texture and shape when cooked.
- Add the stock, water, and salt, and stir gently 3 or 4 times to ensure that all the grains of rice have been separated and distribute the rice in an even layer in the pot. This will ensure that each grain gets completely steamed.
- Allow the rice to come to a gentle boil for 1 minute, uncovered, on medium heat, and then turn the heat down to medium low, place the lid on the pot slightly askew (leave about 1/2" inch gap on one side), and continue to steam the rice until all the liquid has been absorbed for 2 to 3 minutes.
- At that point, fluff the rice, allow the steam to release and the rice to cool for about 5 minutes, then serve. (It's important to fluff the rice shortly after all the water's been absorbed so the rice doesn't stick together in clumps.
Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Place rice in large sieve; rinse under cold running water until water runs clear. Heat oil in heavy large saucepan over medium-high heat. I made cilantro lime rice, yellow rice and mexican rice.
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