Yellow Rice Arroz Amarillo Con Achiote Food

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.

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.

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.

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.

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 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.

TRADITIONAL ACHIOTE RECADO

Steps:

• In a small saucepan bring water and achiote seeds to a boil.
• Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
• (Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
• Discard garlic skins.
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
• Cool oregano completely and in an electric coffee/spice grinder grind fine.
• Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
• Recado may be made 5 days ahead and chilled and covered.

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.