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Yellow Rice


- 1 cup long-grain white rice

- 1 3/4 cups water or chicken broth

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- 1 small onion, finely chopped

- 2 teaspoon adobo seasoning

- 2 seasooon of savory sazón seasoning

- 1/2 teaspoon ground turmeric (for color and flavor)

- 2 tablespoons Epis Lakay

- Salt, to taste

- Fresh cilantro or parsley, chopped (for garnish, optional)


  1. Rinse the rice under cold water until the water runs clear. Drain well and set aside.

  2. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes.

  3. Stir in the adobo seasoning, savory sazón seasoning, and ground turmeric, and cook for another minute, allowing the spices to toast and release their flavors.

  4. Add the Epis Lakay to the saucepan, and cook for an additional 2-3 minutes, stirring frequently.

  5. Add the rinsed and drained rice to the saucepan, and stir to coat the rice with the seasoned onion, garlic, and Epis Lakay mixture.

  6. Pour in the water or chicken broth, and season with salt to taste. Stir well to combine.

  7. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

  8. Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice and for the flavors to meld together.

  9.  Fluff the yellow rice with a fork, and transfer it to a serving dish.

  10. Garnish with chopped fresh cilantro or parsley, if desired, before serving.

This yellow rice with adobo, savory sazón, and Epis Lakay is packed with flavor and makes a delicious and aromatic side dish for any meal. Enjoy with a side of beans, seafood, or chicken.

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