Cuban Yellow Rice Recipes

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CUBAN YELLOW RICE



Cuban Yellow Rice image

Provided by Michelle De La Cerda

Categories     Side Dish

Number Of Ingredients 12

8-10 long strands saffron ((or double if broken))
1/4 cup HOT water
1/4 cup extra virgin olive oil
1 cup finely chopped onion
3 cups parboiled rice
1 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1 tsp oregano
4 1/2 cup chicken broth
3 tbsp butter
1 cup frozen peas

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.

CUBAN YELLOW RICE



Cuban Yellow Rice image

The Cuban Yellow Rice recipe out of our category Rice! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 35m

Yield 8

Number Of Ingredients 9

4 cups Long grain rice (rinsed)
8 cups water
1 small onion (minced)
2 tsps salt
0.125 tsp annatto
0.125 tsp paprika
freshly ground Black pepper (to taste)
1 cup frozen peas (thawed)
1 Pimento sliced for garnish (110 g|4 oz)

Steps:

  • Place rice in a large pot with a tightly fitting lid and add water. Stir in the onion, salt, annatto, paprika and pepper. Bring to a boil over medium-high heat. Reduce heat to low, put the lid on and simmer.
  • Cook until the rice is tender and the water has evaporated, about 20 minutes, stirring once halfway through. Garnish with pimento slices and serve.

CUBAN-STYLE YELLOW RICE



Cuban-Style Yellow Rice image

Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.

Provided by Mombabe

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 cups long grain rice
8 cups water
1 small onion, minced
2 teaspoons salt
⅛ teaspoon annatto powder
⅛ teaspoon paprika
black pepper to taste
1 cup frozen peas, thawed
1 (4 ounce) jar sliced pimento peppers, for garnish

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.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g

BASIC YELLOW RICE



Basic Yellow Rice image

Simple and delicious basic yellow rice.

Provided by EthioCook

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 7

Number Of Ingredients 10

2 tablespoons unsalted butter
3 large shallots, chopped
2 cups uncooked jasmine rice, rinsed and drained
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
2 bay leaves
3 ½ cups low-sodium chicken broth

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

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE



Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 12

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

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 YELLOW RICE



CUBAN YELLOW RICE image

Yield 4 servings

Number Of Ingredients 10

4 c chicken broth
2 c long grain rice
3/4 c sherry wine
1/4 tsp Bijol or annatto seasoning
3 tsp salt
1/2 c olive oil
1 8 oz can tomato sauce
3 crushed garlic cloves
1 c finely chopped onion
1/2 c finely chopped green peppers

Steps:

  • In a heavy, wide bottomed pot, heat oil over medium heat. Cook onions and peppers in oil until onions are translucent. Add garlic and cook for another 3 minutes. Add tomato sauce and sherry and cook for another 4 minutes. Add Bijol or Annatto and stir. Add two cups of water and the broth, and bring to a boil. Add rice, stir once or twice and bring to a boil again. Cover and reduce heat to low. Cook for 20-25 minutes or until all liquid is absorbed by the rice.

YELLOW RICE



Yellow Rice image

Yellow rice is a beloved dish among many cultural traditions. A staple side in Latin American kitchens, arroz amarillo appears in various iterations across the region. The appeal of yellow rice extends to Central and South Asia, and South Africa, and its brilliant hue achieved with saffron, turmeric or achiote. This version uses widely available and economical ground turmeric, and is a canvas upon which you can incorporate other ingredients and spices. Consider adding a bell pepper to the onion and garlic, or stir in a cup of frozen peas at the very end. The amount of cooking liquid you use depends on the type and quality of your rice, and be mindful to cut down on salt if you use a salted broth. Typically served as a side dish, the dish can also be served on its own.

Provided by Naz Deravian

Categories     dinner, easy, lunch, grains and rice, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups white basmati rice (or jasmine rice)
1/4 cup extra-virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
4 garlic cloves, finely chopped
2 1/2 teaspoons kosher salt (such as Diamond Crystal)
1 teaspoon ground turmeric
3 cups water, chicken broth or vegetable broth for basmati rice (or 2 2/3 cups, if using jasmine rice)
Handful of cilantro leaves, for garnish (optional)

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.

CUBAN CHICKEN WITH YELLOW RICE



Cuban Chicken With Yellow Rice image

A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

Provided by Chef Petunia

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped

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.

CUBAN SPICY YELLOW RICE



Cuban Spicy Yellow Rice image

Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish.

Provided by keth2265

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup long grain white rice
3 cups water
2 tablespoons garlic powder
3 tablespoons adobo seasoning (with or without pepper)
1 teaspoon salt
1 teaspoon cajun seasoning
1 (1/4 ounce) packet sazon con azafran seasoning (sold 6 to a box, individual packets have no weight on them, so I'm guessing, available in your Hispa)
1 tablespoon olive oil

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).

Nutrition Facts : Calories 212.6, Fat 3.7, SaturatedFat 0.6, Sodium 588.4, Carbohydrate 40, Fiber 1, Sugar 1.1, Protein 4

CUBAN YELLOW RICE & VIENNA SAUSAGES, ARROZ AMARILLO CON SALCHICHAS



Cuban Yellow Rice & Vienna Sausages, Arroz Amarillo con Salchichas image

This wonderful recipe was taught to me by my mother-in-law back when I was a newlywed. Besides being a super economical dish it is both delicious and filling. My children would ask for it. We have all been gone through some lean times and this dish came through for me. Accompanied with a simple salad it makes for a satisfying and...

Provided by Juliann Esquivel

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 22

2 c long grain rice, uncooked
1/2 large vidalia or sweet onion diced small
1/2 medium fresh sweet green bell pepper diced small
1/2 medium fresh red sweet pimento pepper, diced small
3 large cloves fresh garlic smashed & diced or put through a garlic press
1/4 c canola oil
2 Tbsp minced cilantro
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 tsp ground black pepper
1 small can tomato sauce
1/4 c white wine, dry
2 1/2 c chicken broth or water
1 small cube maggi chicken bouillon
2 Tbsp olive oil, extra virgin
1 Tbsp salt
3 small cans (5 oz) each of armor vienna sausages, sliced in penny size, or your favorit vienna sausages.
1 small packet sazon goya with culantro and achiote
1 tsp garlic powdeer
1 can(s) corn such as green giant niblets corn drained (not the creamed corn)
1/2 small box of frozen peas
2 Tbsp olive oil extra virgin

Steps:

  • 1. heat canola oil in a large pot until just shimmering. You are going to start by making a sofrito. Add diced veggies peppers, onions, garlic and cilantro, saute until onion is limp.
  • 2. Next add the wine to the sofrito; which is the onion, pepper, and garlic mixture. Then add the tomato sauce, and the seasonings, oregano, cumin, black pepper, garlic powder, the chicken bouillon cube, and the packet of Sazon Goya seasoning with culantro and achiote and the salt.
  • 3. next to the sofrito add the sliced vienna sausages, the drained can of corn and slowely and gently stir everything until all is incorporated. Lower the heat to a simmer cover while you prepare the rice.
  • 4. Rinse the raw rice twice in cool water rubbing the rice against each other with your hands. Drain both times and then add to the sofrito mixture. Add the chicken broth or water stir gently making sure all is very well incorporated. Sprinkle the peas on top do not stir; cover with a tight lid, lower the heat and cook for 45 minutes.
  • 5. After 45 minutes have passed uncover, fluff with a fork and drizzle the two tablespoons of olive oil all over the rice then fluff again with a fork. Serve with a crispy salad, and bread. Buen Appetito

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