Arroz Amarillo With Peas Recipes

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

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 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!

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.

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.