Texas Gulf Yellow Rice

Name: Texas Gulf Yellow Rice
Total time: 2400 s
Yield: 6-8 people
Cuisine: American
Ingredients: 2 tbs. butter; 2 cloves garlic, minced; 1 tsp. turmeric; 1/2 tsp. cumin; 1/4 tsp. cinnamon; 2 cups long grain white rice (prefer jasmine); 3 cups chicken broth; 2 bay leaves

Joshua Dirks @ChefPNWxTX

Seattle, WA

This Texas Gulf Yellow Rice is one of those simple recipes every home cook should have on hand. Butter, garlic, turmeric, cumin, cinnamon, bay leaves, and chicken broth come together to create a pot of rice that is warm, fragrant, colorful, and packed with way more flavor than plain white rice.

I use this as my baseline for all kinds of rice dishes. Serve it as-is with grilled meats, roasted vegetables, tacos, curry-style dishes, or weeknight chicken, or use it as the starting point for Mexican rice, tomato rice, spiced rice bowls, and whatever else dinner decides to become. Easy, flexible, and full of flavor — exactly how a good rice recipe should be.

Joshua Dirks @ChefPNWxTX

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Ingredients

40 minutes

6-8 people

2 tbs.butter
2 clovesgarlic, minced
1 tsp.turmeric
1/2 tsp.cumin
1/4 tsp.cinnamon
2 cupslong grain white rice (prefer jasmine)
3 cupschicken broth
2bay leaves

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Steps

40 minutes

1

In a medium saucepan, melt the butter, then add the turmeric, cumin, cinnamon, and garlic. Saute over medium heat for 2-3 minutes. The garlic should be soft.
2

Add the uncooked rice and stir frequently for 2 more minutes, until you hear the rice begin to pop.
3

Next, add the chicken broth and bay leaves, stirring until combined. Once the mixture comes to a slow boil, cover with a tight-fitting lid and reduce the heat to a simmer. Let the rice cook for 20 minutes without lifting the lid. Once done, remove from the heat, stir, replace the lid, and let it rest for 20 minutes. Remove the bay leaves, and you are ready to serve a big helping of super flavorful yellow rice.

Tips

NOTE: I use this as my baseline for most rice dishes. To make Mexican rice, follow the same steps, but reduce the chicken broth by 1/2 cup and add one can of diced tomatoes and peppers (Rotel is my preferred). The options are endless, just like the flavors.

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