Yellow Rice With Peas Recipes

EASY HOMEMADE YELLOW SPANISH RICE

Steps:

• Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes at a lower heat or until veggies are soft and translucent. Stir in ground turmeric to the mixture.
• Add rice and stir to coat. Add broth or water after the rice is coated with the oil/spice mixture.
• Bring rice to a boil, reduce heat to medium-low and cook covered ~ 20 minutes (or according to package instructions). Don't stir rice during this process. Just let it do it's thing undisturbed.
• Remove rice from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color).
• Remove lid and fluff rice before serving.
• Add salt to taste. Happy Eating! Beckie

YELLOW RICE WITH PEAS

Steps:

• Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
• Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in peas; cover. Cook 5 to 8 minutes or until rice is tender.

ARROZ CON GANDULES (YELLOW RICE WITH PIGEON PEAS)

Steps:

• In a large saucepan, heat oil and salt pork over medium-high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.
• Mix together all ingredients and set aside to let flavors meld together.

YELLOW RICE WITH PIGEON PEAS

Steps:

• Make Sofrito:
• Purée all sofrito ingredients in a food processor.
• Make rice:
• Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
• Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes. Add rice and cook, stirring, until it sizzles, about 2 minutes.
• Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
• Gently stir from bottom to top, then smooth top of rice. Place parchment round directly over rice and cover pot with a tight-fitting lid. Reduce heat to low and cook, undisturbed, 30 minutes.
• Remove from heat, then discard parchment and gently fluff rice with a fork. Cover with lid and let stand 10 minutes.