ARROZ AMARILLO (YELLOW RICE RECIPE)
This Arroz Amarillo, or yellow rice recipe, is the perfect side dish! It's made with saffron and sazón seasoning and is very flavorful.
Provided by Kevin Is Cooking
Categories side dishes
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium-low heat. Stir in diced onions, chicken bouillon, Sazón seasoning and saffron. Saute until soft, 5 minutes. Stir in diced bell peppers, tomatoes (See Note 1). Stir to mix and cook 5 minutes more.
- Add rice to the pot, stirring to coat. Cook rice a minute or two. Pour in 2 cups hot water, stir to combine. Bring to a boil, lower heat to medium-low and simmer 25 minutes, covered, or until rice is tender and water is absorbed completely.
- Remove lid, fluff with fork and add frozen peas and pimentos. Toss to mix in and cover. Allow to rest 5 minutes. Fluff again, season to taste if needed and serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
YELLOW RICE - ARROZ AMARILLO
A Simple & Complete Latin Staple Yellow rice, or Arroz Amarillo, is a staple in the homes of many Latino families. Virtually every Hispanic culture relies on a yellow rice recipe as the basis of many meals. Make this simple GOYA® yellow rice recipe a favorite in your home, too-the GOYA® Sazón with Coriander and Annatto will make it scrumptious. You can also use GOYA® Yellow Rice for a complete mix that makes Arroz Amarillo in no time.
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Step 1 Bring 2 cups water to a boil. Turn off heat; set aside. Step 2 Heat oil in a medium saucepan over medium heat. Stir in onions and peppers; cook until soft and translucent, 5 - 8 minutes. Stir in tomatoes, chicken bouillon and sazón; cook until warmed through. Step 3 Pour rice into pot; stir to coat. Cook rice 1 minute. Pour in hot water; stir to combine. Bring rice mixture to a boil. Lower heat to medium-low and simmer, covered, until rice is tender and water is absorbed completely, about 25 minutes. Step 4 Fluff rice with a fork and let it sit, covered, for 5 minutes before serving.
YELLOW RICE - ARROZ AMARILLO CON ACHIOTE
Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8" - 3/16". The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.
Provided by Rita1652
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Infusing Annatto Oil:.
- Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
- Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
- Next add the rice and stir into the mixture.
- Saute it until the rice turns opaque.
- Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
- Garnish with cilantro, lime slices and Pimentos.
YELLOW RICE (ARROZ AMARILLO)
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds-which have an astringent, slightly peppery flavor-heated in oil until bright red-orange.
Categories Side Vegetarian Bell Pepper Vegan Cilantro Seed Simmer Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 8
Steps:
- Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil turns bright red-orange and begins to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes. Strain through a fine-mesh sieve into a small bowl, discarding seeds.
- Cook onion, bell pepper, garlic, and cilantro in 1 1/2 tablespoons annatto oil in a 2-to 3-quart heavy saucepan over medium heat, stirring, until vegetables are softened, 3 to 5 minutes. Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes. Stir in water and 1 teaspoon salt and bring to a boil. Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff rice with a fork before serving.
AUTHENTIC YELLOW RICE - ARROZ AMARILLO
It took me many, many years to really grasp the concept of making GOOD rice. Authentic Mexican and Cuban restaurant quality rice was something I always wanted to achieve, yet I never truly understood or figured it out until I had spoken with a woman of Mexican heritage who taught me the right way - and I've never looked back! If...
Provided by Sarah McCormick
Categories Rice Sides
Time 40m
Number Of Ingredients 6
Steps:
- 1. Rinse the rice in a mesh colander thoroughly to remove all of the surface starch. This step alone can improve your rice dramatically, no matter what type of rice dish you are choosing to make. Rinse the rice until the water runs clear. You may want to dig your hands through the rice, moving it around to really rinse it well. Drain the rice well.
- 2. In a large pot with a tight fitting lid, heat 3 cups of water to a boil. Once boiling, turn heat down to about 4, or medium low. Meanwhile as the water is heating, in a frying pan, heat the olive oil over medium heat until very hot. Add in the onion and cook for about 1 minute, and then add in the rice to the frying pan. Frying the rice before boiling the rice is commonplace in Spanish and Latin kitchens, though many people are not aware of this ever important step. Fry the rice, stirring with a wooden spoon, for about 4-5 minutes.
- 3. Add to the rice the chicken boullion packets and Sazon Goya packets, and stir well. Be sure all of the rice is evenly coated with the seasoning.
- 4. Transfer the rice to the boiling water, stir once, and cover with the lid. DO NOT open the lid until the rice is done, which will be about 20 minutes. The rice relies on the steam to thoroughly cook through, and by removing the lid, you will allow the steam to escape. Once done, fluff with the back of a fork, and serve with black beans and chicken, pork chops, or anything you like.
- 5. Optional: You can add 1/2 C of frozen mixed vegetables to the rice if you'd like to. Just add them when you are in the stage of frying the rice, to the rice, and transfer to the hot water together.
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