Arroz amarillo mediterráneo

Ingredientes

• 1 1/2 cups long-grain white rice (Basmati or jasmine)
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 1/2 cups low-sodium chicken or vegetable broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Preparación

1. 1

   Place a medium, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. Once the oil shimmers, add the finely diced onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 4-5 minutes.

2. 2

   Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.

3. 3

   Sprinkle the turmeric, cumin, cinnamon, salt, and pepper over the onions and garlic. Stir constantly for about 30 seconds until the spices become fragrant.

4. 4

   Add the rice directly to the pot. Stir to coat every grain in the spiced oil, toasting the rice for 2 minutes.

5. 5

   Pour in the broth and stir well, scraping up any browned bits from the bottom of the pot. Bring the liquid to a full boil.

6. 6

   Immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 15 minutes.

7. 7

   After 15 minutes, turn off the heat completely but leave the lid on for another 5 minutes to allow the steam to finish cooking the rice evenly.

8. 8

   Remove the lid and fluff the rice gently with a fork. Drizzle the fresh lemon juice over the top and sprinkle with the chopped parsley. Toss lightly to combine, taste, and adjust salt if needed. Serve immediately.