Arroz Amarillo With Peas Food

ARROZ AMARILLO

Steps:

• For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
• For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
• For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.

EASY ARROZ AMARILLO (SPANISH YELLOW RICE)

Steps:

• In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
• Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol, bay leaf, salt and pepper to taste (start with 1/4 teaspoon and adjust later). Bring to a boil.
• Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.
• Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, never a spoon. The rice should be moist and delicious. Enjoy!

ARROZ AMARILLO WITH PEAS

Steps:

• In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes.
• In a large saucepan, heat the olive oil over medium heat.
• Add the onion and saute for 4 to 5 minutes, or until softened.
• Add the garlic and stir for 1 minute more, until the aroma of the garlic is released.
• Add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan.
• Stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil.
• Add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time.
• Reduce the heat so that the liquid is simmering.
• Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
• Serve hot.

ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)

Steps:

• If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
• Drain, reserve the cooking liquid, and discard the bay leaf.
• There should be 3 cups of liquid; if necessary, add some water to make that amount.
• If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
• In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
• Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
• Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
• Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
• Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
• Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.

ARROZ AMARILLO CON GANDULES

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.

ARROZ AMARILLO CON GANDULES (RICE AND PIGEON PEAS)

Steps:

• Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
• Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
• Season pork cubes with 1 teaspoon salt (trust me) and add to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
• Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon "Bijol", and 1/2- 1 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
• Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
• Serve with whatever you want, I like it with a simple salad, of sliced tomato, cucumber, and onion dressed in lime and salt along with a meat dish that's grilled or pan-fried.
• NOTE:.
• (1)You can adjust this to your stove top, fry the pork, and make the sofrito (sautee of onion, garlic, and bell pepper) add the cleaned drained rice stir well to coat with sofrito, add water, salt, cumin, bijol, and drained can of pigeon peas, bring to a boil, stir, then cover and lower heat to low to cook for about 30 minutes covered, then open to check if it's done if so turn off heat and fluff.

ARROZ AMARILLO CON GARBANZOS (SAFFRRON RICE WITH CHICKPEAS)

Steps:

• Drain the chick peas, reserving the liquid.
• Measure out the liquid, adding water to bring the amount to three cups.
• Mash garlic, salt and pepper into a paste.
• Remove casing from Chorizos and slice meat into 1/2 inch rounds.
• Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
• Heat the oil over medium heat in a paellera or other wide shallow pan.
• Add onion and green pepper and saute for about three minutes until onion is translucent.
• Stir in the garlic paste and the sausage and cook for two more minutes.
• Stir in the tomato sauce and cook another two to three minutes.
• Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
• Add the chick peas and bring to a boil.
• Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
• Fluff with a fork and serve.