Caribbean Yellow Rice Recipes

CARIBBEAN YELLOW RICE

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.
• Cooks' notes:
• You can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it.
• Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.

CARIBBEAN YELLOW RICE

Steps:

• In a large saucepan, bring water to a boil. When it comes to a boil, remove from heat and set aside.
• Heat oil in large pot over medium-high heat, until a piece of onion sizzles when added. Add garlic, peppers and onions to oil. Stir veggies; turn heat down to medium when onions start to brown around the edges. Add tomatoes, stirring until heated through.
• Add all seasonings and continue to stir over medium heat until veggies are evenly coated. While cooking the vegetables, rinse the rice 3 times, until the water runs clear. Add rinsed rice to veggies, stirring for approximately 1 minute, coating rice with the seasoned veggie mix.
• Pour in hot water and stir well, making sure to scrape any rice off the bottom and sides of the pot.
• Let rice come to a boil and partly dry out. Watch for when holes or pockets appear on rice, lower heat to lowest setting and then cover with lid. Keep covered for 25 minutes - do NOT remove lid.
• Uncover, stir rice and serve.

CARIBBEAN YELLOW RICE AND PINK BEANS

Steps:

• Gather the ingredients.
• Heat the olive oil in a large saucepan over medium heat. Add the sofrito and lightly fry for about 1 minute.
• Add the sazón, salt, beans, and rice. Stir to combine the ingredients and coat the rice with color.
• Pour in the water (or chicken broth) and bring to a rolling boil. Allow to boil for 1 to 2 minutes and then stir the rice mixture.
• Reduce the heat to low and cover with a tight-fitting lid that will not allow steam to escape. Do not lift the lid during the cooking time.
• Cook on low for 30 minutes. Remove the lid, fluff the rice with a fork, and put the lid back on. Let sit a few minutes before serving as a side dish.

YELLOW RICE

Steps:

• In large saucepan over medium heat, saute the onion and garlic in the Annatto Oil. Cook, stirring often, until the onion and garlic have softened stirring, for about 5 minutes. Now add the rice and cook about 2 minutes, until most of the rice is coated with the oil and looks opaque.
• Add the salt, and the water or stock, then bring to a boil. Give the rice a stir, then reduce heat to low, cover, and cook for 20 minutes. When the 20 minutes is up, taste the rice - if it's done, remove the pan from the heat, and let it stand (still covered) for a few more minutes. If using chopped cilantro, add it now, then fluff the rice with a fork, and serve.

CARIBBEAN RICE AND BEANS

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

YELLOW RICE

Steps:

• In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
• In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
• Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
• Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.

CARIBBEAN RICE

Steps:

• Heat oil in a large saucepan and add coconut.
• Cook, stirring constantly until very lightly browned Add minced onion.
• Continue cooking and stirring 1 minute longer.
• Add rice, stir to coat.
• Add broth and bring to a boil.
• Cover and reduce heat to low.
• Simmer 25 to 30 minutes until rice is tender.
• Remove from heat and stir in mango.
• Sprinkle with chives.

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.