Eosinophilic Esophagitis Friendly Spanish Yellow Rice
Total time45 min
Prep time10 min
Cook time30 min
4.8(7)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 ½ cups long-grain white rice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp saffron threads, crumbled
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 2 ½ cups low-sodium chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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