Yellow Rice


Yesterday, I had to run to the store to pick up the fish and shrimp for our tacos.  I went to my least favorite of the grocery stores, only because it was convenient to where I was.  To my surprise, they had no seafood counter.  The only fish I could get was frozen.  While I was there, I did pick up some lettuce and an avocado.  I had a box mix of rice in my hand to make as a side dish, but decided against it.  I sent Joel a text and asked him to pick up the seafood on his way home from work (since he works very close to my favorite grocery store) and mentioned to him to pick up a side as well.  When he got home, he realized he forgot to pick up a side dish, so he improvised and made his own version of Spanish rice.  It had a great balance of flavor with the spices, the perfect texture from the peppers, and a beautiful color too!

2 cups Water
1 cup Rice
1 teaspoon Turmeric
1 teaspoon Cumin
Pinch of Salt
1 tablespoon Parsley, chopped
1/4 Red Bell Pepper, diced
1/4 Green Bell Pepper, diced

In a sauce pan, bring the water to a boil.  Add the rice, turmeric, cumin, and salt.  Stir to combine.  Cover and reduce to a simmer for about 15-20 minutes, or until the water has been absorbed and the rice has become tender.  Stir in the parsley, red pepper, and green pepper.  Serve warm.