This golden garlic rice (Spanish Rice) is fluffy, tender, vibrant, and packed with aromatic garlic flavor—a delicious, versatile vegan side dish. Stovetop, Instant Pot, and Rice Cooker methods included!
Ingredients– ¼ C of neutral oil your choice– 1 Tbsp of achiote powder– 1 small head of garlic peeled and minced– 2 C of long-grain white rice– 3 ½ C of vegetable broth– Salt to taste– Zest of one large orange (optional)
Instructions– In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened (but is not browning).– Add uncooked rice to the pot. Stir until rice is evenly coated with oil.
Instructions– Add vegetable broth and orange zest (if using) to the pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth.– Remove the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.
Storing Leftovers:Allow the cooked vegan yellow rice to cool, and store any leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze it (in a container or Ziplock/Stasher bags) for up to 2 months, allowing it to thaw overnight in the fridge when needed.