This yellow rice is an easy and quick side dish that can be served with lots of different main courses. Using pantry staples, this recipe is a great one to have in your corner when you need something that everyone will love. It’s sure to be a family favorite!
This is one of those dishes that I always have the ingredients on hand for, which makes it really easy to whip up when I need something to round out a meal without adding a lot of time or work. Plus, most of the cooking time is hands off. Perfect for weeknights!
Oil – I use olive oil to make my yellow rice but you can use any oil you prefer, such as canola or vegetable oil. You can also substitute with butter.
Onion – I like to use a sweet onion to balance out the savory flavors in the rest of the dish. I also prefer to slightly brown my onion. It just adds so much flavor so why not?!
Garlic – The garlic adds a great depth of flavor but is fairly subtle in this rice. If you would like your rice to be more “garlicky” feel free to add as much garlic as you like.
Rice – For this rice recipe, I like to use white long-grain rice. You could use brown rice, but you will need to increase the rice-to-water ratio and the cooking time, typically to about 45 minutes. Consult your rice package for their recommendations.
Salt – As with most of my recipes, I use either kosher salt (Diamond Crystal is my favorite) or sea salt. If you are using table salt, you may find the finished dish to be too salty so use a bit less and add more after cooking, if needed.
Turmeric – This is the ingredient that gives this yellow rice its yellow color. You only need a small amount to achieve a vibrant hue. Also, turmeric is a known anti-inflammatory spice so I really like to get it where I can.
Chicken Broth – I really like to use chicken broth for this recipe. It adds a ton of flavor and savoriness to the rice. However, if you would like to keep this vegetarian, you can use either vegetable broth or water. If you use water, I suggest slightly increasing the amount of salt you use.
How to Make Yellow Rice
In a medium saucepan, heat the oil over medium heat. Once the oil is hot, add the diced onion and sauté until the edges begin to brown, about 5 to 7 minutes.
Add in the minced garlic and sauté for another 30 seconds.
Add the rinsed rice and sauté, stirring often, for about 1 minute. Then, stir in the turmeric and salt.
Pour in the chicken broth, give it a stir, and bring to a boil.
Reduce the heat to low and cover. Simmer gently for 18 to 20 minutes, until most of the liquid has been absorbed.
Remove the pan from the heat and allow it to sit, covered, for 5 minutes.
Stir the rice with a fork.
Serve and enjoy!
Items You May Need To Make Yellow Rice
Saucepan with a lid
Storing & Reheating Lefotvers
Store leftover yellow rice in an airtight container in the fridge for up to 3 days.
To reheat on the stove, place rice and a teaspoon of water in a saucepan and heat over medium-low until heated through.
To reheat in the microwave, place rice into a microwave-safe bowl and cover with a damp paper towel. Heat in 15-second increments, stirring between each one, until heated through.
Easy Yellow Rice
- 1 tablespoon olive oil
- 1/2 cup sweet onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon turmeric
- 1 cup white long-grain rice rinsed
- 2 cups chicken broth
- Heat oil in a saucepan over medium heat.
- Once the oil is hot, sauté the onions until lightly browned, about 5 to 7 minutes.
- Add the garlic and sauté for another 30 seconds.
- Add the rinsed rice and sauté, stirring often, for 1 minute.
- Stir in the turmeric and salt.
- Pour in the chicken broth and stir. Bring to a gentle boil then reduce heat to low and cover. Simmer gently for 18 to 20 minutes, until the liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.
- Fluff rice with a fork. Serve and enjoy!
- For a vegetarian version, substitute the chicken broth with either vegetable broth or water. If using water, you may need to slightly increase the amount of salt.