Yellow Rice (Arroz Amarillo)
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
37
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive (mild)1 cup
Onion (finely chopped)2 large
Garlic Cloves (finely chopped)1 cup
Cilantro (chopped)1.75 cups
White Rice (long-grain)3 cups
WaterDirections:
1
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
2
Remove from heat and let stand 10 minutes
3
Strain through a fine-mesh sieve into a small bowl, discarding seeds
4
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
5
Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes
6
Stir in water and 1 teaspoon salt and bring to a boil
7
Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes
8
Remove from heat and let stand, covered, 5 minutes
9
Fluff rice with a fork before serving
10
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
11
Remove from heat and let stand 10 minutes
12
Strain through a fine-mesh sieve into a small bowl, discarding seeds
13
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
14
Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes
15
Stir in water and 1 teaspoon salt and bring to a boil
16
Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes
17
Remove from heat and let stand, covered, 5 minutes
18
Fluff rice with a fork before serving