Photo: Leigh Beisch
Yield
2 cups (serving size: 1/2 cup)

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.

How to Make It

Step 1

Heat oil in a medium sauce- pot over medium-high heat. Add onion; sauté 2 minutes or until tender, stirring constantly.

Step 2

Add rice and turmeric; sauté until rice becomes yellow. Stir in unsweetened coconut.

Step 3

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.

Step 4

Turn off heat, uncover, and let stand 5 minutes. Fluff with a fork. Stir in green onions, and serve.

Step 5

Note: Nutritional analysis includes Sugars 2g.

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