Mexican Achiote Rice Arroz Amarillo Recipes

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ARROZ AMARILLO (YELLOW RICE RECIPE)



Arroz Amarillo (Yellow Rice Recipe) image

This Arroz Amarillo, or yellow rice recipe, is the perfect side dish! It's made with saffron and sazón seasoning and is very flavorful.

Provided by Kevin Is Cooking

Categories     side dishes

Time 50m

Number Of Ingredients 11

2 tbsp olive oil
1 medium yellow onion (diced)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
1 roma (plum) tomato (diced)
1 chicken bullion cube
1 1/2 tsp Sazon Seasoning
1/8 teaspoon saffron (crushed)
1 cup long grain white rice
4 oz pimentos (in jar) (drained diced )
1/2 cup frozen peas

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.

Nutrition Facts : Calories 251 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY ARROZ AMARILLO (SPANISH YELLOW RICE)



Easy Arroz Amarillo (Spanish Yellow Rice) image

Arroz Amarillo is a seasoned Spanish yellow rice dish made with white rice that's colored with annatto powder and cooked in a flavorful tomato sauce. This yellow rice is a staple and a delicious Cuban side dish for pork, ham, chicken, beef, or fish.

Provided by Jamie Silva

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion (diced)
1 small green bell pepper (diced)
3 cloves garlic (minced)
4 ounces pimentos (drained and sliced)
8 ounces tomato sauce
2 cups uncooked long-grain rice (washed and rinsed)
3 1/2 cups water
1 chicken bouillon cube
1/8 teaspoon Bijol ((annatto) or turmeric powder to color the rice)
1 bay leaf
Salt + pepper to taste

Steps:

  • In a Dutch oven or saucepan with a lid, heat 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, bay leaf, salt and pepper to taste (start with 1/4 teaspoon and adjust later). 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.
  • Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, never a spoon. The rice should be moist and delicious. Enjoy!

Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 291 kcal, Carbohydrate 55 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 371 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g

MEXICAN ACHIOTE RICE (ARROZ AMARILLO)



Mexican achiote rice (arroz amarillo) image

Recipe Other Mexican achiote rice (arroz amarillo) - Recipe Petitchef

Provided by DinnerNight

Categories     other

Time 35m

Yield 8

Number Of Ingredients 16

For the garlicky achiote seasoning paste
2 tablespoons achiote seeds (I use the paste, like El Yucateco, available online at www.mexgrocer.com)
2 teaspoons allspice
1 teaspoon freshly ground black pepper
1 1/2 teaspoons dried oregano, preferable Mexican
3 tablespoons cider vinegar
6 garlic cloves, peeled (if doing without mortar and pestle, chop finely)
Salt, about 2 teaspoons
For the rice
1 cup fresh (or defrosted frozen) peas
1 cup rice, preferably medium grain
1 tablespoon canola oil
1 small white onion, finely chopped
1 3/4 cups broth, preferably pork or beef broth
2 medium carrots, chopped into 1/4-inch dice
Chopped cilantro, for garnish

Steps:

  • For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
  • For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
  • Next, dribble on and work in enough water (usually about a tablespoon or 2) to give it all the consistency of a thick but spreadable paste. You will need 2 tablespoons of the achiote paste. (Reserve the remainder in a small jar for future use on chicken, fish, pork, turkey, or rice. It will keep in the refrigerator for a while.)
  • For the rice Cook the fresh peas in a pot of boiling water until tender, drain and set aside. Or simply measure out frozen peas.
  • In a 2-quart, heavy-bottomed saucepan, heat the canola oil over medium heat and add the rice and onion. Cook, stirring regularly and scraping up any sticky bits from the bottom of the pan, until the rice is chalky looking and the onion is soft, about 5 minutes. Meanwhile, in a small saucepan, heat the broth and the 2 tablespoons of achiote paste, along with 1/2-1 teaspoon of salt, depending on the saltiness of the broth. Whisk the broth mixture well, then add to the hot rice pan. Add the carrots. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for 15 minutes.
  • Uncover and bite into a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, stir in the peas, re-cover, and let stand for 5-10 minutes longer to complete the cooking. If the rice seems far from done, cook for 5 minutes or so, retest and then add the peas, remove from the heat, and let stand a few minutes. Fluff the rice, scoop it into a warm serving dish, sprinkle with cilantro and serve. It's enticingly exotic! (www.robinsdinnernight.blogspot.com)

YELLOW RICE - ARROZ AMARILLO CON ACHIOTE



Yellow Rice - Arroz Amarillo Con Achiote image

Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8" - 3/16". The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.

Provided by Rita1652

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 -2 teaspoon annatto seeds
2 tablespoons olive oil
2 tablespoons butter
1 onion, diced
1 celery rib, diced
1 cup bell pepper, minced
2 -3 garlic cloves, minced
1 cup long grain rice
2 1/2 cups vegetables or 2 1/2 cups chicken stock
salt
pepper
1/4 teaspoon cumin
3 sprigs cilantro
lime
pimiento

Steps:

  • Infusing Annatto Oil:.
  • Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
  • Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
  • Next add the rice and stir into the mixture.
  • Saute it until the rice turns opaque.
  • Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
  • Garnish with cilantro, lime slices and Pimentos.

ARROZ AMARILLO



Arroz Amarillo image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon whole achiote seeds
1/2 cup olive oil
2 green bell peppers, roughly chopped
2 tomatoes, roughly chopped
1 bunch fresh cilantro
1 white onion, roughly chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon achiote powder
1/2 tablespoon turmeric
1 cup long-grain rice
2 cups chicken stock, heated

Steps:

  • For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
  • For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
  • For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.

MEXICAN RED RICE



Mexican Red Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 to 3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 teaspoon achiote powder
1 bay leaf
2 cups canned crushed tomatoes
2 1/2 cups low-sodium chicken broth

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
  • Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.

FLUFFY YELLOW RICE RECIPE (ARROZ AMARILLO)



Fluffy Yellow Rice Recipe (Arroz Amarillo) image

A classic Arroz Amarillo (yellow rice) recipe for fluffy and flavorful Spanish rice every time. Pair this vibrant side with your favorite Mexican, South American, and Caribbean dishes!

Provided by Sommer Collier

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 cups dried long grain rice
2 tablespoons butter or oil
½ cup finely diced onion
2 cloves garlic (minced)
2 teaspoons chicken base (or bouillon or vegetable base)
2 teaspoon turmeric
2 teaspoons adobo seasoning
4 cups water
¼ cup chopped cilantro

Steps:

  • Set a 4 quart saucepot over medium heat. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften. Then stir in the rice. Make sure the rice is well coated in butter.
  • Add the chicken base, turmeric, adobo seasoning, and water. Stir well.
  • Cover the pot and bring to a boil. Once boiling, lower the heat a little and stir. Then cover and cook for 15-18 minutes, until the rice looks fluffy and there are vent holes in the top of the rice.
  • Remove from heat and toss the rice. Then cover and let the rice steam another 5 minutes. Stir in the cilantro and serve warm.

Nutrition Facts : ServingSize 0.75 cup, Calories 146 kcal, Carbohydrate 31 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 106 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

YELLOW "RICE" WITH SERRANO HAM ("ARROZ" AMARILLO CON JAMON)



Yellow

Provided by Daisy Martinez

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 (8-ounce) bottles clam juice
3 tablespoons Achiote Oil, recipe follows
4 cloves garlic, sliced thin
1/3 cup finely diced Serrano or prosciutto ham
1 pound orzo (rice-shaped pasta)
Sea salt and freshly ground black pepper
Chopped parsley leaves, for garnish
1 cup olive oil
2 tablespoons achiote (annatto) seeds, see Cook's Note*

Steps:

  • Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat.
  • Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes.
  • Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley.
  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

YELLOW RICE (ARROZ AMARILLO)



Yellow Rice (Arroz Amarillo) image

Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds-which have an astringent, slightly peppery flavor-heated in oil until bright red-orange.

Categories     Side     Vegetarian     Bell Pepper     Vegan     Cilantro     Seed     Simmer     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 8

1 tablespoon annatto seeds (see cooks' note, below)
1/4 cup mild olive or vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
2 large garlic cloves, finely chopped
1/4 cup chopped cilantro
1 3/4 cups long-grain white rice
3 cups water

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.

RED ACHIOTE MEXICAN RICE



Red Achiote Mexican Rice image

Make and share this Red Achiote Mexican Rice recipe from Food.com.

Provided by Mexi-Rosie

Categories     White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups white rice
1/2 white onion, chopped
2 cloves garlic, minced
1 tablespoon achiote (Annato red condiment paste available at Mexican food stores)
1 poblano chile, deveined and seeded diced (optional)
1/3 cup cooking oil
4 cups chicken broth
salt or powdered bouillon, to taste
1 sprig cilantro
1/2 key lime, its juice

Steps:

  • Rinse rice and drain well.
  • Set apart.
  • Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
  • Heat oil in a skillet and fry rice on medium heat until lightly brown.
  • Add the processed liquid and let it reach boiling point.
  • At this point add half of the broth (hot) Simmer covered until broth is consumed.
  • Fluff rice with a fork from the edges to the center.
  • Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
  • Lower heat, cover and cook for about 15 more minutes.
  • Fluff it again from the edges to the center.
  • Uncover just to add the cilantro sprig.
  • Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
  • Garnish with poblano strips.

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