Yellow Rice

Melt butter or margarine in a large saucepan or deep skillet over medium heat.

Add uncooked rice to the melted butter and stir constantly for 2-3 minutes until the rice becomes translucent and lightly toasted.

Pour chicken broth into the saucepan with the rice, then add salt, onion powder, saffron (or turmeric), oregano, prepared horseradish, and ground black pepper.

Stir well to combine all seasonings with the rice and broth, ensuring the spices are evenly distributed.

Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover tightly with a lid.

Simmer the covered rice for 18-20 minutes until the rice is tender and the liquid is mostly absorbed.

While the rice cooks, heat a separate skillet over medium-high heat and add the peeled and de-veined shrimp in a single layer.

Cook shrimp for 2-3 minutes per side until they turn pink and opaque throughout, stirring occasionally.

Once the rice has finished cooking, fluff it with a fork to separate the grains.

Gently fold the cooked shrimp into the fluffed yellow rice, mixing carefully to distribute evenly.

Transfer the yellow rice with shrimp to a serving dish and serve hot.