CUBAN-STYLE YELLOW RICE
Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.
Provided by Mombabe
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g
CUBAN YELLOW RICE
Steps:
- Place the saffron in the hot water, allow to steep for 20 minutes, the water will turn a deep yellow color.
- After 20 minutes, pour the liquid through a fine mesh sieve (or coffee filter), discard the strands, reserve the liquid.
- Heat a large sauté pan (one that has a lid, otherwise use a large saucepan) over medium heat, add the olive oil, roll to cover the pan, then add the onion.
- Sauté the onion until it begins to turn translucent, about 5-7 minutes, add the salt and the rice.
- Stirring constantly, cook the rice for several minutes until it begins to slightly brown.
- Mix in the cumin, paprika, and oregano until they bloom and become fragrant.
- Pour in the chicken broth and saffron liquid, mix well, and bring to a boil.
- Boil for 2-3 minutes while stirring, reduce heat to low and continue to cook uncovered until the rice begins to absorb some of the water.
- Cover, and cook for 20 minutes.
- Stir in the peas, cover and continue to cook for 5 additional minutes or until the water has been completely absorbed.
- Add the butter and using a fork, fluff the rice while mixing the butter in.
- Serve and enjoy.
CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
- For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
- Suggested drink: mojitos!
SPICY BLACK BEANS AND YELLOW RICE
Provided by Tyler Florence
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the beans:
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- For the rice:
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
CINDY'S YELLOW RICE
This is an easy yellow rice.
Provided by cindy_richelle
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253 calories, Carbohydrate 42.8 g, Fat 7.1 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 586.9 mg, Sugar 1.7 g
CUBAN SPICY YELLOW RICE
Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish.
Provided by keth2265
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
- Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).
Nutrition Facts : Calories 212.6, Fat 3.7, SaturatedFat 0.6, Sodium 588.4, Carbohydrate 40, Fiber 1, Sugar 1.1, Protein 4
SPICY YELLOW RICE
Make and share this Spicy Yellow Rice recipe from Food.com.
Provided by Sharon123
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium skillet, add butter and melt.
- Add the onion, green pepper, and garlic. Saute about 5-8 minutes, or till tender.
- Add the rice, stirring gently.
- Now, add the water or broth, and the rest of the spices.
- Bring the mixture to a boil, cover, reduce heat, and cook for about 20 to 25 minutes, allowing the rice to become tender and the liquid to absorb. Enjoy!
- Serves 6.
Nutrition Facts : Calories 117.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.2, Sodium 327.8, Carbohydrate 22.1, Fiber 1, Sugar 1.4, Protein 2.2
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