Prep: 15 minutes; Cook: 25 minutes. Traditional Latin-American rice gets a yellow hue with a spice mixture called Sazón, which contains monosodium glutamate (MSG) and other chemicals. We've used the natural spice turmeric to give our rice a golden glow and added a flavor twist by mixing in coconut. Dried, flaked, unsweetened coconut is found in most Asian stores and natural-food markets.
2 teaspoons canola or olive oil
1 cup chopped yellow onion
1 cup basmati rice
1/4 teaspoon ground turmeric
1/4 cup flaked unsweetened coconut
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup water
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped green onions
How to Make It
Heat oil in a medium sauce- pot over medium-high heat. Add onion; sauté 2 minutes or until tender, stirring constantly.
Add rice and turmeric; sauté until rice becomes yellow. Stir in unsweetened coconut.
Add broth and 1/2 cup water; bring to a boil. Reduce heat to low, and season with salt and pepper. Cover and simmer 20 minutes or until tender.
Turn off heat, uncover, and let stand 5 minutes. Fluff with a fork. Stir in green onions, and serve.