New This Month

Yellow Rice

This rice gets its wonderful color and flavor from the paprika, bacon, and vegetables.

  • Yield: Makes 12 cups

Source: Martha Stewart Living, February/March February/March 1992


  • 1/2 cup vegetable oil
  • 4 cups long-grain rice
  • 6 cups chicken stock, simmering
  • 1 pound bacon
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon paprika
  • 5 plum tomatoes, chopped
  • 1 cup frozen peas
  • 1 cup peeled, diced carrots, blanched
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • Salt and freshly ground pepper


  1. In a large, heavy pot with a tight-fitting lid, heat oil over low flame. Add rice and cook, stirring constantly, for 10 minutes. Add 5 cups of stock, stir once or twice, and bring to a full boil over high heat. Cover; cook over medium heat until most of stock evaporates, about 10 minutes.

  2. Add remaining stock without stirring, turn flame very low, and cover pot. Cook for 20 minutes; remove from heat and let stand, covered, for 15 minutes.

  3. In a large saute pan, cook bacon over low heat until brown and crisp. Remove from pan, drain, and set aside. Pour off all but 2 tablespoons of the bacon drippings.

  4. In the same pan, cook onions and garlic until soft, about 5 minutes. Add paprika, tomatoes, peas, carrots, and peppers, and cook for 5 more minutes.

  5. Combine rice with vegetable mixture and crumbled bacon, season to taste with salt and pepper, and serve.

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