Arroz Amarillo

Ingredients

• 2 cups chicken stock
• 1/4 loosely packed teaspoon saffron
• 1/4 teaspoon turmeric
• 1 tablespoon olive oil
• 2.7 ounces (75 grams, or 1/2 small) onion, finely chopped
• 1 cup long grain rice (such as basmati)

Instructions

1. 1
   Add the saffron and turmeric to the chicken stock, stir, and let it sit while you chop and sauté the onions.
2. 2
   In a heavy bottomed pot, add the oil and onions and sauté over medium-high heat until the onions start to brown around the edges.
3. 3
   Add the rice, and stir to coat evenly with the oil.
4. 4
   Add the chicken stock, and bring to a boil.
5. 5
   Turn down the heat and cover the pot, adjusting the heat as needed to maintain a gentle simmer. Set the timer for 15 minutes.
6. 6
   When the rice is cooked, turn off the heat but do not remove the lid. Let the rice steam for another 10 minutes.
7. 7
   Remove the lid, fluff the rice and serve.