YELLOW RICE RECIPE (ARROZ AMARILLO)
Delicious yellow rice made with turmeric and other aromatic spices that is the perfect complement to any meal.
Provided by Sarah Pope
Time 25m
Number Of Ingredients 9
Steps:
- In a medium pot, heat the turmeric, cumin, coriander and cinnamon over low heat for about one minute to release the fragrance.
- Add the bone broth and/or water, sea salt, and butter and bring to a boil.
- Add the rice and stir well.
- Cover and reduce heat to a bare simmer.
- Cook with the cover on without stirring until the water is absorbed and the rice is tender, about 15 minutes.
- Remove the pot from the heat and let sit with the cover on for 5-10 minutes.
- Fluff with a fork, add thawed peas and serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 138 kcal, Carbohydrate 25 g, Protein 5 g, Fat 2.2 g, SaturatedFat 1.5 g, Cholesterol 6 mg, Sodium 100 mg, Fiber 0.5 g, UnsaturatedFat 0.7 g
ARROZ AMARILLO (YELLOW RICE RECIPE)
This Arroz Amarillo, or yellow rice recipe, is the perfect side dish! It's made with saffron and sazón seasoning and is very flavorful.
Provided by Kevin Is Cooking
Categories side dishes
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY ARROZ AMARILLO (SPANISH YELLOW RICE)
Arroz Amarillo is a seasoned Spanish yellow rice dish made with white rice that's colored with annatto powder and cooked in a flavorful tomato sauce. This yellow rice is a staple and a delicious Cuban side dish for pork, ham, chicken, beef, or fish.
Provided by Jamie Silva
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 291 kcal, Carbohydrate 55 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 371 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g
FLUFFY YELLOW RICE RECIPE (ARROZ AMARILLO)
A classic Arroz Amarillo (yellow rice) recipe for fluffy and flavorful Spanish rice every time. Pair this vibrant side with your favorite Mexican, South American, and Caribbean dishes!
Provided by Sommer Collier
Categories Side Dish
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 0.75 cup, Calories 146 kcal, Carbohydrate 31 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 106 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
BASIC YELLOW RICE
Simple and delicious basic yellow rice.
Provided by EthioCook
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 7
Number Of Ingredients 10
Steps:
- Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
- Remove from heat. Discard bay leaves. Transfer to a bowl.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 49.2 g, Cholesterol 10.7 mg, Fat 3.6 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 392.7 mg, Sugar 1.2 g
YELLOW RICE (ARROZ AMARILLO)
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds-which have an astringent, slightly peppery flavor-heated in oil until bright red-orange.
Categories Side Vegetarian Bell Pepper Vegan Cilantro Seed Simmer Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 8
Steps:
- 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.
AUTHENTIC YELLOW RICE - ARROZ AMARILLO
It took me many, many years to really grasp the concept of making GOOD rice. Authentic Mexican and Cuban restaurant quality rice was something I always wanted to achieve, yet I never truly understood or figured it out until I had spoken with a woman of Mexican heritage who taught me the right way - and I've never looked back! If...
Provided by Sarah McCormick
Categories Rice Sides
Time 40m
Number Of Ingredients 6
Steps:
- 1. Rinse the rice in a mesh colander thoroughly to remove all of the surface starch. This step alone can improve your rice dramatically, no matter what type of rice dish you are choosing to make. Rinse the rice until the water runs clear. You may want to dig your hands through the rice, moving it around to really rinse it well. Drain the rice well.
- 2. In a large pot with a tight fitting lid, heat 3 cups of water to a boil. Once boiling, turn heat down to about 4, or medium low. Meanwhile as the water is heating, in a frying pan, heat the olive oil over medium heat until very hot. Add in the onion and cook for about 1 minute, and then add in the rice to the frying pan. Frying the rice before boiling the rice is commonplace in Spanish and Latin kitchens, though many people are not aware of this ever important step. Fry the rice, stirring with a wooden spoon, for about 4-5 minutes.
- 3. Add to the rice the chicken boullion packets and Sazon Goya packets, and stir well. Be sure all of the rice is evenly coated with the seasoning.
- 4. Transfer the rice to the boiling water, stir once, and cover with the lid. DO NOT open the lid until the rice is done, which will be about 20 minutes. The rice relies on the steam to thoroughly cook through, and by removing the lid, you will allow the steam to escape. Once done, fluff with the back of a fork, and serve with black beans and chicken, pork chops, or anything you like.
- 5. Optional: You can add 1/2 C of frozen mixed vegetables to the rice if you'd like to. Just add them when you are in the stage of frying the rice, to the rice, and transfer to the hot water together.
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