Cuban Style Yellow Rice Recipes

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.

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.

EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE!)

Steps:

• In a Dutch oven or saucepan, heat olive 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 and bay leaf. 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. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork and set aside.
• In a skillet, add olive oil, onions, oregano, cumin, salt, and pepper. Sauté onions with spices for 5 minutes at medium-high heat. Add garlic cloves and cook for 1 minute. Add chicken stock to deglaze the pan then add the shredded chicken and cook for an additional 2 minutes. Transfer chicken to a plate and set aside.
• Preheat the oven to 350 degrees F.
• In an 8x8 baking dish, you will begin layering your ingredients. First, start by spreading a thin layer of mayonnaise at the bottom. This will prevent the rice from sticking to the bottom of the dish.
• Next, add a layer of rice, then a layer of shredded chicken, then a layer of shredded cheese, another layer of rice, a thicker layer of mayonnaise, a layer of shredded chicken, and top it off with a thick layer of shredded cheese.
• Place in the oven for 20-25 minutes to melt the cheese. Garnish with sliced olives and pimentos, if desired. Serve and enjoy!

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE

Steps:

• Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
• Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
• Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

CUBAN SPICY YELLOW RICE

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).

CUBAN CHICKEN WITH YELLOW RICE

Steps:

• Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
• Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
• Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.