Yellow Rice (Arroz Amarillo)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (side dish) servings
- 3 cups water
- 1/4 cup chopped cilantro
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 2 large garlic cloves, finely chopped
- Carbohydrate 72 g(24%)
- Fat 15 g(23%)
- Fiber 1 g(5%)
- Protein 7 g(14%)
- Saturated Fat 1 g(6%)
- Sodium 12 mg(0%)
- Calories 454
Preparation 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. CooksÂ’' NoteYou can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it. Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.
Preparation 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. CooksÂ’' NoteYou can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it. Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.
