Set a 4 quart saucepot over medium heat. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften. Then stir in the rice. Make sure the rice is well coated in butter.
Add the chicken base, turmeric, adobo seasoning, and water. Stir well.
Cover the pot and bring to a boil. Once boiling, lower the heat a little and stir. Then cover and cook for 15-18 minutes, until the rice looks fluffy and there are vent holes in the top of the rice.
Remove from heat and toss the rice. Then cover and let the rice steam another 5 minutes. Stir in the cilantro and serve warm.
Want to mix things up? Try making yellow rice with sweet peas, shredded coconut, saffron, or golden raisins.This is an excellent recipe to make ahead. Store cooled leftovers in a sealed container and keep in the fridge for up to 4 days. Reheat in the microwave or stovetop; you might want to add a splash of water if the rice seems a bit dry.