Authentic Yellow Rice Arroz Amarillo Food

YELLOW RICE RECIPE (ARROZ AMARILLO)

Steps:

• In a medium pot, heat the turmeric, cumin, coriander and cinnamon over low heat for about one minute to release the fragrance.
• Add the bone broth and/or water, sea salt, and butter and bring to a boil.
• Add the rice and stir well.
• Cover and reduce heat to a bare simmer.
• Cook with the cover on without stirring until the water is absorbed and the rice is tender, about 15 minutes.
• Remove the pot from the heat and let sit with the cover on for 5-10 minutes.
• Fluff with a fork, add thawed peas and serve.

ARROZ AMARILLO (YELLOW RICE RECIPE)

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.

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 SERRANO HAM ("ARROZ" AMARILLO CON JAMON)

Steps:

• Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat.
• Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes.
• Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley.
• Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

CUBAN-STYLE YELLOW RICE

Steps:

• Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
• Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

MEXICAN YELLOW RICE

Steps:

• Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
• Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
• Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
• Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
• Pour in the broth, mix well and bring rice to a boil.
• Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
• Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

FLUFFY YELLOW RICE RECIPE (ARROZ AMARILLO)

Steps:

• 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.

YELLOW RICE (ARROZ AMARILLO)

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.

YELLOW RICE - ARROZ AMARILLO CON ACHIOTE

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.