I was making one recipe and it turned into another. After tasting the end result- I was like WOW this tastes exactly like yellow rice (you know the little packets in the grocery store loaded with MSG). At least what I remember yellow rice tastes like. I live in Florida and we have amazing cuban food all around. Yellow rice is a staple. Today is your lucky day and mine. I plan on making this a lot. The 2 boys and the husband loved it~ my kind of dish!
2 cups rice
4 cups homemade chicken broth
1 medium onion chopped
2 full length carrots chopped
2 Tbsp oil (grapeseed, sunflower)
2 Tbsp butter
2 tsp oregano
3 tsp garlic powder or fresh minced garlic
1 Tbsp sea salt
1 tsp pepper
2 cups shredded chicken (use leftovers)
In a heavy pan, melt butter and oil on low/ medium heat. Add oregano and garlic and heat up for a minute. Be careful not to overheat and burn. Add rice and sauté until rice is milky (keep stirring). While this is heating up, add chopped onion and 1/2 cup chicken stock to blender and pulse until smooth (10-15 times). Then pour 3 cups chicken broth into pan on stove along with onion puree. Now take last 1/2 cup chicken stock and chopped carrots and pulse 10-15 times in blender. Add this carrot puree to pan on stove (if there are any chunks take out). Add salt and pepper and bring to a rolling boil. Boil, uncovered, for 15 minutes or until the water has reduced to the level of the rice. Reduce flame to lowest heat, cover tightly and cook for at least 30 minutes up to 2 hours. Do not remove lid during cooking.
Add shredded chicken to the rice after it is cooked! Now you have yellow rice and chicken. This is good 🙂
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