How to Make Yellow Rice & Vegetables

The combination of three spices--cumin, cinnamon and turmeric--give yellow rice its pungent flavor, while the ground turmeric specifically gives the dish its signature color. With the addition of fresh vegetables, the dish becomes a hearty side, full of vitamins and fiber. For additional fiber, substitute brown basmati rice for the traditional white. The flavorful combination makes the dish suitable as a side to any course, or as an addition to burritos, tostadas and other Mexican fare.

• 1
  Cut corn and other vegetables into bite-sized pieces. Corn cob image by Marek Kosmal from Fotolia.com

  Cut the corn kernels from the cob, chop the carrots and green beans into small pieces and chop the scallions very fine.

• 2

  Add the turmeric, cumin and cinnamon in a medium saucepan on low heat, stirring constantly, until the spices become fragrant. This should take about 30 seconds.

• 3

  Add the vegetable broth, salt and butter to the pan, and bring the mixture to a boil.

• 4

  Add the rice and all of the vegetables except for the scallions. Stir the mixture thoroughly, and return the mixture to a boil.

• 5

  Reduce the heat to a simmer and cover.

• 6

  Cook without stirring until most of the water has been absorbed. This should take about 20 minutes. Remove the rice from heat, and let it stand covered for 10 minutes.

• 7

  Fluff the rice with a fork and sprinkle the chopped scallions over the top.