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     I had a friend of mine here in Davao give me a task the other day.  He just came over here from the US and he brought with him several cases of the instant Yellow Rice Mix.  Well with his fiancee and her nieces it was a huge hit and his supply of these boxes was getting low.
He knew I spent some time as a chef and said “Hey, why don’t you make me up a recipie.”  Aha!  a challenge.   Well, not so… really.  Firstly yellow rice is a Spanish recipie is actually like a “poor man’s Paella” when you take out all the meats and such that go into a real Paella.  The most important ingredient is Saffron, a rather rare herb that is sometimes referred to as the most expensive spice in the world.  The stamen of a small crocus it has an intense flavour and colour which is what makes Yellow Rice… well, Yellow.  Here in the Philippines you can buy a big 1oz size bag of saffron for 21 pesos (50 cents)… wait maybe they meant safflower when they labeled it because it’s a far cry from real saffron.  I used it in the recipe and the rice came out great so hey, whatever works right?  So here’s the recipie:

Yellow Rice (Spanish)

1 1/2T Olive Oil

2 Shallots, diced

2-3 cloves Garlic, minced fine

1 cup rinsed uncooked rice

2 C Chicken Stock

1 1/2 t Dried Parsely

Saffron (see note below)

   Sautee Shallots and Garlic in Olive Oil until soft, lower heat and add rice.  Cook for 3 mins stirring often.  Add Stock, Parsely and Saffron.  Stir, cover and simmer on low heat 15 mins until all liquid is absorbed. 

Note: If you use real saffron use 1-2 strands in the recipie, if you use the Philippine low quality stuff, add 2 heavy pinches.  1/2 t Turmeric may be used in lieu of the saffron but the taste and aroma will not be the same.