Yellow Rice with Sofrito

I used brown long grain rice and it was still hard after following recipe completely. Might make it again, but it didn't have the flavor I thought it might. Disappointed.

• stinney

• 9/1/2014

so easy, and so very good.

• prettypollyprobert

• 1/24/2011

Made this recipte as is and it was just what I wanted. Certainly tastes better than Vigo and not much more time.

• Anonymous

• Scarsdale, NY

• 1/16/2011

UGH. Ugh and ew. I followed the suggestion of the reviewer who said increase the peppers and onion to 1/4 cup and double the garlic [I quadrupled], in addition to the recommendations to apply a liberal dose of salt and it was *still* flavorless, dull, boring, bland and a serious embarrassment to the rest of the food at the table. This is a dish that wouldn't pass the authenticity muster at a Taco Bell in Oslo, much less anywhere that anyone currently possesses taste buds. DO NOT MAKE THIS RICE.

• skyyris

• Portland, OR

• 12/17/2009

This was my first time making a sofrito and I was pleasantly surprised. I didn't measure the ingredients exactly but I probably doubled them. Next time I will triple them. I used orange bell peppers and it looked beautiful on the plate. The turmeric gave it a subtle earthy flavor. I served it with the orange braised chicken thighs with green olives and the combination of the rice and sauce was outstanding! It made enough to serve me and my husband with leftovers. I will definitely make this dish again; in fact I'm going to add it to my recipe box right now!

• Anonymous

• The CA High Desert

• 9/13/2007

I gave this 4 forks because for what it is, a simple yellow rice recipe, it is exceptionally good in flavor, easy to make and is consistently good each time. I agree with other reviewers who say that the recipe is best with the sofrito increased and that the ratio of 1 cup rice to 2 cups water serves four nicely.

• Anonymous

• 7/4/2007

this is delicious and easy. a staple in my house.

• eeeelizabeth

• 1/20/2006

If you season this enough with salt it ends up tasting amazing - I also used more sofrito than what was called for - probably double the amount. I served it with the Orange Braised Chicken Thighs with Olives from this site and the combo of the sauce from that dish with this rice was super.

• Amber

• Lincoln, NE

• 1/13/2004

Not a fan of bell peppers so I used pablano's. Double the amount of peppers and garlic. Served this with some dark meat of chicken to present a great meal.

• chefboyami

• Sarasota, Florida

• 9/22/2002

This was great. I did follow advice of other reviewers and used more of the sofrito ingredients. Also used 1 cup rice and 2 cups water. Much better that a packaged rice, in my opinion. Served with Pork Chops marinated in Mojo and quick-braised asparagus. A picture perfect plate.

• Anonymous

• Florida

• 2/6/2002

For a family of 6 - use 2 cups rice, 3 cups water, 2 tsp salt, and triple to quadruple everything else. A complement to my "Saucy Chicken".

• Port Perry, ONT

• 12/5/2001

One cup of rice with two cups of water and double the rest. Just right for the four of us.

• Anonymous

• lambertville, nj

• 10/18/2001

Very good.Just right.

• Anonymous

• 6/23/2001

This is a great, easy standby side dish. An easy way to pump up the flavor is to double or triple the soffrito ingredients. Then, if you really feel like cheating, use a packaged yellow rice mix (like vigo or goya). Vary the sofrito ingredients to coordinate with the type of cuisine you are making, middle eastern, asian, latin, etc. and you may find yourself making impromptu versions of this dish quite regularly.

• Anonymous

• Madison, CT

• 6/20/2001

Ignore the proportions for the onion, bell pepper, coriander, and garlic. Use at least 1/4 cup for each and just double the garlic. It turned out very flavorful. A real keeper!

• tsquared

• rockville, md

• 11/1/2000