Cuban Yellow Rice

• 1 tbsp Unsalted butter
• 300 ml Parboil rice (I used Uncle Ben 's)
• 400 ml Chicken soup
• 1 tsp Turmeric
• 1 tsp Cumin (powdered)
• 1 Fresh squeezed lime juice
• 1 Cilantro

1. Rinse the rice, strain it, and leave it in the strainer.
2. Melt the butter in a 2-quart (2-liter) pot, and saute the rice (be careful not to burn it!).
3. Once the rice becomes transparent, add the turmeric and cumin, and keep sauteing until evenly distributed.
4. Pour in the soup.
5. Once it comes to a boil, cover the mixture with a lid, reduce the heat to low, and cook it for 20 minutes.
6. Once the rice is cooked, remove the pot from heat, and stir the rice to loosen the grains.
7. Drizzle over the freshly squeezed lime juice, and mix gently again.
8. Cover the pot and let it steam for 10-15 minutes.
9. Once it has steamed, sprinkle on as much chopped cilantro as you like and lightly mix it again.

butter, parboil rice, chicken soup, turmeric, cumin, fresh squeezed lime juice, cilantro

Taken from cookpad.com/us/recipes/140678-cuban-yellow-rice (may not work)