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Category: Side dish
Prep Time: Cook Time: Total Time:
Ingredients
Servings: 4
1/4 cup vegetable oil
1/2 medium red onion, chopped
1/2 red or green bell pepper, chopped
1 celery stalk, chopped
2 scallions, white and light-green parts only, sliced 1/2" thick on a diagonal
2 garlic cloves, finely chopped
1 bay leaf
1 teaspoon cumin seeds or ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup long-grain rice (such as Texmati)
2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Heat oil in a medium saucepan over medium-high heat. Add onion, bell pepper, celery, and scallions and cook, stirring often, until softened, about 5 minutes. Add garlic, bay leaf, cumin seeds, turmeric, and cayenne and cook, stirring, until fragrant, about 2 minutes. Add rice, stir to coat, then add broth and salt. Bring to a boil, stir once, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed, 15–18 minutes. Let stand 10 minutes. Uncover and fluff with a fork; stir in cilantro and parsley.
Recipe Source: Paula Disbrowe
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Rice Dominican-Style Yellow
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Category: Side dish
Prep Time: Cook Time: Total Time:
Ingredients
Servings: 4
1/4 cup vegetable oil
1/2 medium red onion, chopped
1/2 red or green bell pepper, chopped
1 celery stalk, chopped
2 scallions, white and light-green parts only, sliced 1/2" thick on a diagonal
2 garlic cloves, finely chopped
1 bay leaf
1 teaspoon cumin seeds or ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup long-grain rice (such as Texmati)
2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Heat oil in a medium saucepan over medium-high heat. Add onion, bell pepper, celery, and scallions and cook, stirring often, until softened, about 5 minutes. Add garlic, bay leaf, cumin seeds, turmeric, and cayenne and cook, stirring, until fragrant, about 2 minutes. Add rice, stir to coat, then add broth and salt. Bring to a boil, stir once, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed, 15–18 minutes. Let stand 10 minutes. Uncover and fluff with a fork; stir in cilantro and parsley.
Recipe Source: Paula Disbrowe
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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