Columbia Restaurant Yellow Rice Recipes

ARROZ AMARILLO (YELLOW RICE)

Steps:

• In a medium pot, place the rice and add the water, achiote, oil and salt.
• Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender.
• Remove from the heat and let it sit for 5 minutes and serve.

CINDY'S YELLOW RICE

Steps:

• Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

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.

COLUMBIA RESTAURANT GOOD RICE

Steps:

• Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.

BRAZILIAN YELLOW RICE

Steps:

• Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
• Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
• Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.

YBOR CITY CHICKEN AND YELLOW RICE

Steps:

• Preheat the oven to 325, and put the saffron in the hot water to "bloom.".
• Coat the chicken pieces in oil, salt and pepper, and bake about 30 minutes, or until they reach 165.
• Melt the butter In a large oven safe skillet.
• Add the onion and pepper and saute until the onion is translucent.
• Add the rice. Stir the rice around in the oil with the onion and pepper until it starts to take on a slight golden color.
• Add the chicken stock, saffron and its water, salt, and bay leaf.
• Place rice skillet in oven, and bake until all the water is absorbed.
• Cook the peas, just until hot, and still crisp.
• To serve, you can either leave the chicken pieces whole and serve on a bed of rice, or tear the chicken into small pieces and mix with rice. both are good. Either way, rice goes on the bottom, then peas, then chicken, then roasted peppers. It makes a colorful, impressive stack of yummy.