Name: Yellow Rice and Beans recipe
Ingredients: Long-grain Rice: 2 cups. Long-grain rice is ideal for this recipe because it cooks up fluffy and separate, rather than sticky. Basmati or Jasmine rice will also work beautifully, adding their own subtle aromatic notes. Avoid short-grain rice, as it tends to become too sticky.; Canned Beans: 2 cans (15 ounces each). You have a delicious world of options here! Kidney beans, black beans, pinto beans, or even cannellini beans all work wonderfully. For a classic flavor, kidney beans are a fantastic choice. Black beans offer a slightly sweeter and earthier taste. Make sure to drain and rinse the beans thoroughly to remove excess sodium and canning liquid.; Chicken Broth (or Vegetable Broth for Vegetarian/Vegan): 4 cups. Broth is the flavor foundation of this dish. Chicken broth adds a rich, savory depth, while vegetable broth keeps it vegetarian or vegan and still provides excellent flavor. Low-sodium broth is recommended to control the salt content.; Turmeric Powder: 1 teaspoon. Turmeric is the star spice that gives this rice its vibrant yellow color and a mild, earthy flavor. It also boasts impressive health benefits, known for its anti-inflammatory properties. Don’t be tempted to use too much, as it can become slightly bitter.; Onion: 1 medium, finely chopped. Onion is a fundamental aromatic that builds flavor in countless dishes. Yellow or white onions work equally well. Finely chopping ensures it cooks down nicely and blends into the rice.; Garlic: 2-3 cloves, minced. Garlic adds pungent, savory notes that complement the other flavors beautifully. Freshly minced garlic is always best, but in a pinch, pre-minced garlic from a jar can be used.; Olive Oil: 2 tablespoons. Olive oil is used to sauté the onion and garlic, releasing their aromas and creating a flavorful base. You can also use other neutral cooking oils like canola or vegetable oil if preferred.; Dried Oregano: 1 teaspoon. Oregano adds a warm, slightly peppery, and aromatic herb note that enhances the overall flavor profile. Dried oregano is convenient and works well, but if you have fresh oregano, you can use about 1 tablespoon, finely chopped.; Cumin Powder: 1/2 teaspoon. Cumin adds a warm, earthy, and slightly smoky flavor that complements the beans and turmeric. It adds a layer of complexity to the dish.; Salt: To taste. Salt is essential for seasoning and bringing out the flavors of all the ingredients. Start with about 1 teaspoon and adjust to your preference. Remember that canned beans and broth may already contain salt.; Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and enhances the overall flavor.; Optional: Bay Leaf: 1-2 bay leaves. Bay leaves infuse a subtle, aromatic, and slightly woodsy flavor into the rice as it cooks. They are optional but add a nice depth. Remember to remove them before serving.; Optional: Saffron Threads: A pinch (about 1/4 teaspoon). For a truly luxurious yellow rice, a pinch of saffron threads can be added along with the turmeric. Saffron imparts a beautiful golden color and a unique, delicate flavor. However, saffron is expensive, so turmeric is a perfectly acceptable and flavorful substitute for everyday cooking.; Optional: Bell Pepper (Red, Green, or Yellow), diced: 1/2 cup. Diced bell pepper adds sweetness, color, and a slight crunch to the dish. Red, green, or yellow bell peppers all work well and can be added when sautéing the onions and garlic.; Optional: Cilantro, fresh, chopped: For garnish. Fresh cilantro adds a bright, herbaceous, and refreshing finish to the dish. It’s a perfect garnish to sprinkle over the cooked rice and beans before serving.

Ingredients

Long-grain Rice: 2 cups. Long-grain rice is ideal for this recipe because it cooks up fluffy and separate, rather than sticky. Basmati or Jasmine rice will also work beautifully, adding their own subtle aromatic notes. Avoid short-grain rice, as it tends to become too sticky.

Canned Beans: 2 cans (15 ounces each). You have a delicious world of options here! Kidney beans, black beans, pinto beans, or even cannellini beans all work wonderfully. For a classic flavor, kidney beans are a fantastic choice. Black beans offer a slightly sweeter and earthier taste. Make sure to drain and rinse the beans thoroughly to remove excess sodium and canning liquid.

Chicken Broth (or Vegetable Broth for Vegetarian/Vegan): 4 cups. Broth is the flavor foundation of this dish. Chicken broth adds a rich, savory depth, while vegetable broth keeps it vegetarian or vegan and still provides excellent flavor. Low-sodium broth is recommended to control the salt content.

Turmeric Powder: 1 teaspoon. Turmeric is the star spice that gives this rice its vibrant yellow color and a mild, earthy flavor. It also boasts impressive health benefits, known for its anti-inflammatory properties. Don’t be tempted to use too much, as it can become slightly bitter.

Onion: 1 medium, finely chopped. Onion is a fundamental aromatic that builds flavor in countless dishes. Yellow or white onions work equally well. Finely chopping ensures it cooks down nicely and blends into the rice.

Garlic: 2-3 cloves, minced. Garlic adds pungent, savory notes that complement the other flavors beautifully. Freshly minced garlic is always best, but in a pinch, pre-minced garlic from a jar can be used.

Olive Oil: 2 tablespoons. Olive oil is used to sauté the onion and garlic, releasing their aromas and creating a flavorful base. You can also use other neutral cooking oils like canola or vegetable oil if preferred.

Dried Oregano: 1 teaspoon. Oregano adds a warm, slightly peppery, and aromatic herb note that enhances the overall flavor profile. Dried oregano is convenient and works well, but if you have fresh oregano, you can use about 1 tablespoon, finely chopped.

Cumin Powder: 1/2 teaspoon. Cumin adds a warm, earthy, and slightly smoky flavor that complements the beans and turmeric. It adds a layer of complexity to the dish.

Salt: To taste. Salt is essential for seasoning and bringing out the flavors of all the ingredients. Start with about 1 teaspoon and adjust to your preference. Remember that canned beans and broth may already contain salt.

Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and enhances the overall flavor.

Optional: Bay Leaf: 1-2 bay leaves. Bay leaves infuse a subtle, aromatic, and slightly woodsy flavor into the rice as it cooks. They are optional but add a nice depth. Remember to remove them before serving.

Optional: Saffron Threads: A pinch (about 1/4 teaspoon). For a truly luxurious yellow rice, a pinch of saffron threads can be added along with the turmeric. Saffron imparts a beautiful golden color and a unique, delicate flavor. However, saffron is expensive, so turmeric is a perfectly acceptable and flavorful substitute for everyday cooking.

Optional: Bell Pepper (Red, Green, or Yellow), diced: 1/2 cup. Diced bell pepper adds sweetness, color, and a slight crunch to the dish. Red, green, or yellow bell peppers all work well and can be added when sautéing the onions and garlic.

Optional: Cilantro, fresh, chopped: For garnish. Fresh cilantro adds a bright, herbaceous, and refreshing finish to the dish. It’s a perfect garnish to sprinkle over the cooked rice and beans before serving.

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Instructions

Rinse the Rice: Place the 2 cups of long-grain rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming sticky.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a medium-sized pot or Dutch oven over medium heat. Add the finely chopped onion and cook for about 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn the garlic. If using diced bell pepper, add it now and cook for 2-3 minutes until slightly softened.

Add Spices and Toast: Stir in the turmeric powder, dried oregano, and cumin powder. Cook for about 30 seconds to 1 minute, stirring constantly, until fragrant. Toasting the spices in the oil enhances their flavor and aroma. If using saffron threads, add them now as well.

Add Rice and Broth: Add the rinsed rice to the pot and stir to coat it evenly with the spiced oil mixture. Pour in 4 cups of chicken or vegetable broth. Add the drained and rinsed canned beans. If using bay leaf, add it now.

Season and Bring to a Boil: Season with salt and black pepper to taste. Start with about 1 teaspoon of salt and adjust later if needed. Bring the mixture to a rolling boil over high heat.

Simmer and Cook: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is cooked through and fluffy. Do not lift the lid during the simmering process, as this can release steam and affect the cooking time.

Rest and Fluff: After 18-20 minutes, remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to finish steaming and become perfectly fluffy. Remove the bay leaf if used.

Fluff and Serve: Use a fork to fluff the rice and beans gently. This separates the grains and creates a light and airy texture. Taste and adjust seasoning with salt and pepper if needed.

Garnish (Optional): If desired, garnish with freshly chopped cilantro before serving.

Nutrition

Serving Size: one normal portion
Calories: 250-350
Fat: 5-8 grams
Saturated Fat: 1 gram
Carbohydrates: 40-50 grams
Fiber: 8-12 grams
Protein: 8-12 grams