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.
ARROZ CON MAIZ Y JAMON RECIPE
Provided by MiamiChick
Number Of Ingredients 14
Steps:
- In a large saucepan cook the bacon, stirring until some of the fat is rendered, 2 to 3 minutes, add the oil, and ham and cook stirring. REduce the heat to low add the onion, bell pepper, and garlic and cook stirring until the onion is tender. Add the tomatoes, sherry and pimientos and cook. Raise the heat to high add the remaining ingredients except the corn. Cover and put in the oven preheated at 350 degrees for 1/2 hour, add the corn mix and return to oven for another 15 minutes or until the rice is cooked.
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