Cuban Spicy Yellow Rice Food

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.

SPICY BLACK BEANS AND YELLOW RICE

Steps:

• For the beans:
• In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
• For the rice:
• Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE

Steps:

• Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
• Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
• Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)

Steps:

• First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
• In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
• Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
• Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
• Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
• Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
• Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!

CUBAN SPICY YELLOW RICE

Steps:

• Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
• Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).

SPICY YELLOW RICE

Steps:

• Crush the saffron threads between your fingers, or grind them up, and add them to a small boil. Cover with the 1/4 C hot water and let sit for 10 minutes.
• Add the oil and butter to your saucepan. Once the butter has melted stir in. Toast the rice over medium-high heat until it begins to deepen in color.
• Stir in the saffron and the liquid you bloomed it in, followed by the chicken broth, water, and seasonings. Bring to a boil, then gently stir in the dehydrated bell peppers.
• Cover with a tight-fitting lid and reduce the heat to medium-low. Simmer for 20 minutes, or until all of the liquid has been absorbed.
• After 20 minutes have passed remove from heat and let stand for 5 minutes before lifting the lid. After 5 minutes fluff and serve. Dassit!

SPICY YELLOW RICE

Steps:

• Heat a medium skillet, add butter and melt.
• Add the onion, green pepper, and garlic. Saute about 5-8 minutes, or till tender.
• Add the rice, stirring gently.
• Now, add the water or broth, and the rest of the spices.
• Bring the mixture to a boil, cover, reduce heat, and cook for about 20 to 25 minutes, allowing the rice to become tender and the liquid to absorb. Enjoy!
• Serves 6.

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.

24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cuban dish in 30 minutes or less!

CUBAN YELLOW RICE

Steps:

• Place the saffron in the hot water, allow to steep for 20 minutes, the water will turn a deep yellow color.
• After 20 minutes, pour the liquid through a fine mesh sieve (or coffee filter), discard the strands, reserve the liquid.
• Heat a large sauté pan (one that has a lid, otherwise use a large saucepan) over medium heat, add the olive oil, roll to cover the pan, then add the onion.
• Sauté the onion until it begins to turn translucent, about 5-7 minutes, add the salt and the rice.
• Stirring constantly, cook the rice for several minutes until it begins to slightly brown.
• Mix in the cumin, paprika, and oregano until they bloom and become fragrant.
• Pour in the chicken broth and saffron liquid, mix well, and bring to a boil.
• Boil for 2-3 minutes while stirring, reduce heat to low and continue to cook uncovered until the rice begins to absorb some of the water.
• Cover, and cook for 20 minutes.
• Stir in the peas, cover and continue to cook for 5 additional minutes or until the water has been completely absorbed.
• Add the butter and using a fork, fluff the rice while mixing the butter in.
• Serve and enjoy.

CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)

Steps:

• In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
• Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
• Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

INDIAN YELLOW JASMINE RICE

Steps:

• The first step to making yellow jasmine rice is to add the butter, garlic, turmeric, cumin and a bit of cinnamon to a saucepan. Cook over medium heat for about 2 minutes, or until the garlic has softened.
• Add the rice to the saucepan and stir to coat completely. Make sure to get the spices all over the rice and toast for a few minutes. This part creates a ton of flavor, so don't skip it!
• Add the broth (or water) to the pot and toss in your bay leaves. Increase the heat to a rolling boil, add the lid to the pan, and immediately reduce the heat again. Let the rice simmer for about 20 minutes or until the rice has cooked and is tender.