Latin Yellow Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Canola oil

  4 tsp or 18g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 large or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Water

  Plain, clean water

  4 cup or 947g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  1 tbsp or 18g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Heat the canola oil in a medium heavy pot with a tight-fitting lid over medium heat. Sauté the chopped scallions, chopped cilantro, and minced garlic for about 2 minutes.
2. Add the diced tomatoes and sauté for another minute. Stir in the rice and sauté for 2 more minutes, stirring frequently.
3. Add the water, bouillon cube, and seasonings. Adjust to taste if necessary. Bring the water to a boil over high heat, stirring once.
4. Once the water level just skims the top of the rice, reduce the heat to very low and cover the pot. Cook for 15 minutes without opening the lid.
5. Turn off the heat and let the rice sit for at least 5 more minutes to finish cooking without burning the bottom. Serve and enjoy!

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