Latin Yellow Rice Recipes

MEXICAN YELLOW RICE

Steps:

• Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
• Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
• Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
• Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
• Pour in the broth, mix well and bring rice to a boil.
• Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
• Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

LATIN YELLOW RICE

Steps:

• In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes, until tender,
• Add the tomatoes and saute another minute, until they get soft.
• Add rice and saute 2 minutes longer, stirring frequently.
• Add water, bouillon cube, sazón plus 1 teaspoon salt.
• Taste 4 cups water and taste for salt, it should be flavorful and salty enough, adjust as needed.
• Let the water boil on a high heat stirring once at this point.
• As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.
• The steam will cook the rice so do not open the lid.
• After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid.
• The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

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.

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.

YELLOW RICE RECIPE

Steps:

• In a medium saucepan set over medium heat, add the butter. Once melted, add the rice and cook for 1 minute. Add the bell pepper and garlic, cook for 2 additional minutes
• Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes,chicken broth and cilantro stems. Turn heat up and bring to a boil. Then reduce heat to low
• Add lid and simmer for 15-18 minutes or until the rice is fully cooked. Remove from the heat and let sit, with the lid on for 10 minutes. Remove cilantro stems,then fluff with a fork

BASIC PUERTO RICAN RICE RECIPE

Steps:

• Rinse and drain rice, set to the side.
• Warm oil in a caldero over medium high heat.
• Add salted pork and cook for about two minutes before adding in sofrito and onions or chopped vegetables, except for garlic.
• Cook vegetables until softened, about 4 minutes, occasionally stirring.
• Add in garlic and cook for thirty seconds before adding in tomato sauce, seasonings, and cilantro.
• Let sauce come to a bubble and stir in rice.
• Stir rice occasionally for two minutes for the rice to absorb the sofrito sauce.
• Allow to cook about a minute, stirring occasionally before adding in the rice.
• Pour in chicken broth or water with chicken bullion.
• Bring the liquid to a boil and then lower to a steady simmer (think medium).
• Cook uncovered for 12-14 minutes not stirring until the water levels evaporate to where you see the top of the rice and it the rice looks like craters.
• Stir once and cover.
• Lower heat to low. DO NOT UNCOVER!
• Cook rice for twenty minutes. DO NOT TOUCH OR UNCOVER!
• After 20 minutes DO NOT UNCOVER YET, remove pot from heat and let it steam for about 15 minutes before uncovering.
• Uncover and gently fluff with a fork before serving.

BASIC YELLOW RICE

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.

YELLOW RICE (ARROZ AMARILLO)

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.