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.


Credit: Leigh Beisch

Recipe Summary test

2 cups (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Note: Nutritional analysis includes Sugars 2g.

Nutrition Facts

268 calories; fat 7g; saturated fat 3g; mono fat 2g; poly fat 1g; protein 7g; carbohydrates 48g; fiber 2g; iron 1mg; sodium 104mg; calcium 23mg.