Buttery Spanish Yellow Rice (Printable Version)

# What You'll Need:

01 - ¼ cup unsalted butter
02 - 2 cups basmati or jasmine rice, rinsed and drained
03 - 4 cups low sodium chicken broth
04 - 2 teaspoons turmeric
05 - 1 cube chicken bouillon
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon sweet paprika
09 - Salt and pepper to taste

# Step-by-Step Directions:

01 - Melt the butter in a large saucepan over medium heat.
02 - Stir in the rice to coat it well in the butter and cook for 2 minutes.
03 - Add the chicken broth and all remaining spices. Stir well and bring to a boil.
04 - Reduce the heat to a simmer and cover the saucepan with a lid.
05 - Simmer the rice for about 15 minutes until fully cooked. Do not open the lid to stir.
06 - Fluff with a fork and serve.

# Helpful Notes:

01 - Rinse the rice before cooking to remove debris and starch for fluffier results.
02 - Sautéing the uncooked rice in melted butter adds toasty depth of flavor.
03 - Do not remove the lid when rice is steaming as this will disrupt the cooking process.
04 - Leftover yellow rice keeps in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.

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