Yellow Rice

This dish can stand alone but it is actually the base for paella, so if you added a few kinds of seafood it would be delicious. I’ve also had it with a mixture of canned beans (similar to the previous Southwest Caviar recipe) and I think it would be great with some diced vegetables (like green onion and tomato) as well.

Ingredients

2 cups rice (any kind you like)

Pinch/a few threads Saffron (optional)

5 cups Chicken stock

3 T Olive oil

1 T Lemon juice

1 t Salt

2 cloves garlic, minced

Pepper

1 t Tony Chachere’s Cajun seasoning blend

¼ t dried Oregano

¼ t dried Parsley

¼ t turmeric

Preparation

Bring chicken stock to boil, add rice and simmer for appropriate amount of time (this will vary based on the variety you use, white rice will be around 20, while brown and wild varieties will take longer, the packaging should give a guideline)

Mince garlic

Combine oil, lemon juice, garlic, and spices

Pour seasoning mixture into prepared rice and mix well

Shopping List

rice (any kind you like)

Saffron (optional)

Chicken stock

Olive oil

Lemon juice

Salt

garlic

Pepper

Tony Chachere’s Cajun seasoning blend

dried Oregano

dried Parsley

turmeric

Remember to print a copy of the recipe and include with your recipe!