Spicy Yellow Rice
Serves 1230 mins prep40 mins cook
You know those lil’ yellow and gold packages in the grocery store? This is like that.
0 servings
What you need
tsp kosher salt
tsp garlic salt
tsp onion powder
pinch saffron
tsp cayenne
tsp ground turmeric
tbsp unsalted butter
cup basmati rice
cup white rice
cup chicken broth
Instructions
Crush the saffron threads between your fingers, or grind them up, and add them to a small boil. Cover with the 1/4 C hot water and let sit for 10 minutes. Add the oil and butter to your saucepan. Once the butter has melted stir in. Toast the rice over medium-high heat until it begins to deepen in color. Stir in the saffron and the liquid you bloomed it in, followed by the chicken broth, water, and seasonings. Bring to a boil, then gently stir in the dehydrated bell peppers. Cover with a tight-fitting lid and reduce the heat to medium-low. Simmer for 20 minutes, or until all of the liquid has been absorbed. After 20 minutes have passed remove from heat and let stand for 5 minutes before lifting the lid. After 5 minutes fluff and serve. Dassit!View original recipe