Yellow Rice

I got this recipe from Steve's grandmother (Mom-Mom). We lived next to her when we were first married. Mom-Mom came from northern Italy and said that one of the best things about America is that things are pre-packaged; so everything doesn't have to be done from scratch. This recipe is no exception. Since I learned how to make Yellow Rice, it has evolved and I doubt that I have made it exactly the same way twice. You can vary it indefinitely and love it equally each time. It is also the most requested dish that I make and the left overs are equally as good. Most recently, I have even found the best quality yellow rice so this is a change from previous recipes I may have supplied.

Ingredients:

One box of Goya yellow rice mix (In the Spanish section of your market)

1/2 Cup of white long grain rice

1 24 ounce box of Chicken Broth (your choice)

One pound of ground sausage (I like Bob Evans and Hatfield)

1/2 Cup of white wine to deglaze pan

2 tablespoons butter

Parmesan cheese

Fresh parsley

Directions:

In a deep skillet, brown the sausage over medium heat until the pink is gone. Add the wine and scrape the bits.

Add the yellow and white rice and stir briefly. Add 3/4 of the liquid and cover over medium heat. Once you see the steam come from under the lid, lower the heat to medium low. Cook for 15-20 minutes and stir. At this point, it will probably need liquid so; add more broth. Continue this process until the rice is cooked to your level of doneness (ie. al dente: less liquid, less cooking time). It usually takes 30-40 minutes in total. When you are ready to serve, add butter to the pot and stir, then add the parsley. Use the parm cheese once it has been dished.

The variations to this include the type of meat you can use (type of sausage or chopped meat or even chicken livers). Also, you can use half beef broth or vegetable broth. You can add cooked mushrooms or other cooked vegetables.

The secret to this is simple: cook the meat first, add the rice and add the liquid in at least two periods during cooking. Also, if the rice needs more liquid, water always works.