Authentic Yellow Rice Arroz Amarillo Recipes

EASY HOMEMADE YELLOW SPANISH RICE

Steps:

• Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes at a lower heat or until veggies are soft and translucent. Stir in ground turmeric to the mixture.
• Add rice and stir to coat. Add broth or water after the rice is coated with the oil/spice mixture.
• Bring rice to a boil, reduce heat to medium-low and cook covered ~ 20 minutes (or according to package instructions). Don't stir rice during this process. Just let it do it's thing undisturbed.
• Remove rice from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color).
• Remove lid and fluff rice before serving.
• Add salt to taste. Happy Eating! Beckie

ARROZ AMARILLO (YELLOW RICE RECIPE)

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.

YELLOW RICE RECIPE (ARROZ AMARILLO)

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.

ARROZ AMARILLO CON MAíZ (YELLOW RICE WITH CORN)

Steps:

• Gather the ingredients.
• In a medium saucepan with a tight-fitting lid, heat the oil or annatto/achiote oil over medium heat until it shimmers.
• Add the sofrito and sauté lightly until fragrant, about 1 to 2 minutes.
• Add the sazón packet (if not using annatto oil), Spanish Manzanilla olives, bay leaf, salt, and pepper. Stir the mixture to combine the ingredients.
• When the mixture starts to bubble, add the corn kernels and rice. Thoroughly stir the mixture again to coat the rice and corn with color.
• Slowly pour in the water (or chicken stock ), while stirring. Bring the ingredients to a rolling boil over high heat.
• Allow it to boil undisturbed for 1 to 2 minutes, then stir the rice mixture again.
• Reduce the heat to low and cover with the lid. Continue to cook over low heat for 20 minutes.
• Remove the lid and fluff the rice.
• Then cover again, remove from the heat, and let it sit about 5 minutes more. Remove and discard the bay leaf and serve.

YELLOW RICE - ARROZ AMARILLO

Steps:

• Step 1 Bring 2 cups water to a boil. Turn off heat; set aside. Step 2 Heat oil in a medium saucepan over medium heat. Stir in onions and peppers; cook until soft and translucent, 5 - 8 minutes. Stir in tomatoes, chicken bouillon and sazón; cook until warmed through. Step 3 Pour rice into pot; stir to coat. Cook rice 1 minute. Pour in hot water; stir to combine. Bring rice mixture to a boil. Lower heat to medium-low and simmer, covered, until rice is tender and water is absorbed completely, about 25 minutes. Step 4 Fluff rice with a fork and let it sit, covered, for 5 minutes before serving.

ARROZ AMARILLO (YELLOW RICE)

Steps:

• Rinse rice under cold water in mesh strainer; drain. Place rice in a medium-large saucepan and add the water. Stir in the onion, salt, annato powder, paprika, and pepper. Bring mixture to a boil over medium-high heat. Reduce heat to low, cover saucepan, and simmer for 20 minutes, until water is absorbed and the rice is tender. Serve garnished with pimento slices or green onions.

AUTHENTIC YELLOW RICE - ARROZ AMARILLO

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.