Yellow Rice

I needed to make a pantry dinner the other night as the fridge was a bit bare and decided on Cuban inspired black beans. This meant rice in some form to accompany the dish and I wanted something colorful for a contrast on the plate. Also, while my recipes are an homage to the cuisine of Cuba, rice and beans are a traditional combo hence this yellow rice.

1/2 c short grain white rice, rinsed well and allowed to drain in a colander for about 30 minutes before using

1/2 c chicken or vegetable stock

1 Tbsp finely chopped white onion

1 Tbsp chopped spring onion

1/4 tsp turmeric

1/8 tsp ground cumin

1 piece dried orange peel (optional) *

Easy peasy - measure everything into your rice cooker, except the spring onion, and stir to combine

Cook as directed.

As soon as the rice is cooked, stir in the spring onion, fluffing the rice up as you do. Allow to steam, covered, a further five minutes before tasting and adjusting seasoning if needed before eating.

Remove orange peel, if using.

* I eat a lot of clementines and oranges during the winter months. Some of them I candy whole as in this recipe but, most often, I dry the peels. I use them as fore starters, and I throw them into soups, stews, and whatever else I think of as a bit of additional flavor. And easy and practical ingredient to have on hand.