Best Arroz Amarillo With Peas Recipes

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EASY HOMEMADE YELLOW SPANISH RICE



Easy Homemade Yellow Spanish Rice image

EatSimpleFood.com This easy homemade yellow Spanish rice recipe (AKA Arroz Amarillo) is a colorful and versatile side dish with peas and carrots.

Provided by beckie

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 8

1 Tbsp olive oil
1/2 cup onion, diced
1/2 cup carrots, diced
2 cups long grain rice (white basmati is my favorite)
1/4 tsp ground turmeric
1/4 tsp salt
3 1/2 cups broth or water
1 cup frozen peas, defrosted

Steps:

  • Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes at a lower heat or until veggies are soft and translucent. Stir in ground turmeric to the mixture.
  • Add rice and stir to coat. Add broth or water after the rice is coated with the oil/spice mixture.
  • Bring rice to a boil, reduce heat to medium-low and cook covered ~ 20 minutes (or according to package instructions). Don't stir rice during this process. Just let it do it's thing undisturbed.
  • Remove rice from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color).
  • Remove lid and fluff rice before serving.
  • Add salt to taste. Happy Eating! Beckie

Nutrition Facts : Calories 279 calories, Sugar 2.7 g, Sodium 670.4 mg, Fat 3.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 54.9 g, Fiber 2.3 g, Protein 6.7 g, Cholesterol 2.9 mg

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

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

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.

ARROZ AMARILLO CON GANDULES



Arroz Amarillo Con Gandules image

Yellow Rice with Pigeon Peas - translated. You won't believe how much flavor can be packed into such an understated dish. This is a pull-out-the-stops version of the dish. The secret is a well-seasoned sofrito. Make enough sofrito to double the recipe & it would be a waste of good ingredients. You can freeze the sofrito for about a month. Gourmet Magazine.

Provided by Manami

Categories     Ham

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

1 cubanelle pepper, seeded and chopped (Italian frying pepper)
5 small fresh sweet peppers, halved and seeded
1/2 cup chopped onion
2 garlic cloves, chopped
1 -1 1/4 cup coarsely chopped cilantro
1 plum tomato, chopped
1/4 lb Canadian bacon or 1/4 lb bacon
1/4 cup annatto oil
1/3 cup chopped pimento stuffed olive
1 tablespoon drained bottled capers
2 cups valencia rice or 2 cups basmati rice
15 ounces pigeon peas, rinsed and drained
3 1/2 cups water

Steps:

  • MAKE SOFRITO:.
  • Purée all sofrito ingredients in a food processor.
  • MAKE RICE:.
  • Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
  • Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes.
  • Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes.
  • Add rice and cook, stirring, until it sizzles, about 2 minutes.
  • Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer.
  • Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
  • Gently stir from bottom to top, then smooth top of rice.
  • Place parchment round directly over rice and cover pot with a tight-fitting lid.
  • Reduce heat to low and cook, undisturbed, 30 minutes.
  • Remove from heat, then discard parchment and gently fluff rice with a fork.
  • Cover with lid and let stand 10 minutes.

Nutrition Facts : Calories 402.5, Fat 3, SaturatedFat 0.8, Cholesterol 9.8, Sodium 293.5, Carbohydrate 75.7, Fiber 10.1, Sugar 3, Protein 19

ARROZ AMARILLO CON GANDULES (RICE AND PIGEON PEAS)



Arroz Amarillo Con Gandules (Rice and Pigeon Peas) image

Arroz Con Gandules is considered a Puerto Rican dish, but we have always consumed "Arroz Con Gandules" in my household,

Provided by Michelle Figueroa

Categories     Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pigeon peas
3 cups long-grain white rice
water (depends what type of rice if you use regular long grain rice it's 1 1/2 cups water per 1 cup rice, i)
1/4-1/2 lb pork, cut into little cubes like 1/2 inch big (like pork shoulder or boneless leg of pork, etc.)
1 small green bell pepper, finely minced
1 medium onion, finely minced
5 -6 garlic cloves, mashed to a paste (through a garlic press)
salt, to taste at least 2 teaspoons
1/2-1 teaspoon ground cumin (to taste don't over do it for this dish or it will over power it)
1 sazon goya con culantro y achiote
lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

Steps:

  • Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
  • Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
  • Season pork cubes with 1 teaspoon salt (trust me) and add to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
  • Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon "Bijol", and 1/2- 1 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
  • Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
  • Serve with whatever you want, I like it with a simple salad, of sliced tomato, cucumber, and onion dressed in lime and salt along with a meat dish that's grilled or pan-fried.
  • NOTE:.
  • (1)You can adjust this to your stove top, fry the pork, and make the sofrito (sautee of onion, garlic, and bell pepper) add the cleaned drained rice stir well to coat with sofrito, add water, salt, cumin, bijol, and drained can of pigeon peas, bring to a boil, stir, then cover and lower heat to low to cook for about 30 minutes covered, then open to check if it's done if so turn off heat and fluff.

Nutrition Facts : Calories 632.9, Fat 3.5, SaturatedFat 1, Cholesterol 15.9, Sodium 28.9, Carbohydrate 121.6, Fiber 12.4, Sugar 1.2, Protein 27.7

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.

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What is Arroz Amarillo with Peas?

Arroz Amarillo with Peas is a popular dish in Latin cuisine that is made with yellow rice and green peas. This dish is typically served as a side dish or a main course with meats or vegetables. Yellow rice is a staple in many Latin American countries and has a beautiful golden color and a distinct flavor. The rice is cooked with an array of spices that give it a bold, aromatic flavor that pairs perfectly with the sweetness of the peas.

The Origin of Arroz Amarillo with Peas

Arroz Amarillo with Peas has its roots in Latin American cuisine, specifically in the countries of Colombia, Peru, and Venezuela. These countries have a rich culinary history that blends indigenous flavors with Spanish influences. Rice, in particular, is a staple in these countries, and it is used in a variety of traditional dishes.
Colombia
In Colombia, Arroz Amarillo, which means “yellow rice,” is a staple in many households, and it is often served with meat, vegetables, or beans. The rice is cooked with a variety of spices, including cumin, paprika, and saffron, which give it its distinctive color and flavor. Peas are a common add-on, and they add a touch of sweetness to the dish while also increasing its nutritional value.
Peru
In Peru, Arroz Amarillo with Peas is a popular side dish that is typically served with chicken or fish. The dish has a unique flavor that comes from the use of ají amarillo, a spicy yellow pepper that is commonly used in Peruvian cuisine. The rice is also cooked with turmeric and annatto, which give it its distinctive color.
Venezuela
In Venezuela, Arroz con Guisantes, which means “rice with peas,” is a popular dish that is served as a side dish or as a main course. The traditional recipe calls for the use of annatto, which is a natural coloring that gives the rice its bright yellow color. Peas are added towards the end of the cooking process, and they are left to simmer with the rice until they are cooked through and tender.

How to Make Arroz Amarillo with Peas

While the exact recipe for Arroz Amarillo with Peas may differ depending on the country and the region, the basic steps for making this dish are similar.
Ingredients
To make Arroz Amarillo with Peas, you will need the following ingredients:
  • 2 cups of long-grain rice
  • 1 tablespoon of olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of saffron threads
  • 4 cups of chicken broth
  • 1 cup of frozen peas
Instructions
  1. Begin by rinsing the rice in cold water until the water runs clear. This will remove any excess starch and help prevent the rice from becoming sticky.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
  3. Add the rice to the pot and cook, stirring constantly, for 2-3 minutes, or until the rice is lightly toasted.
  4. Add the cumin, paprika, and saffron to the pot, and stir to coat the rice.
  5. Add the chicken broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the rice simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  6. When the rice is tender, add the frozen peas to the pot and stir well to combine. Cover the pot and allow the peas to cook for 5-7 minutes, or until they are heated through and tender.
  7. Remove the pot from the heat and allow it to sit for 5-10 minutes before fluffing the rice with a fork and serving.

Conclusion

Arroz Amarillo with Peas is a delicious and nutritious dish that is popular in many Latin American countries. This dish is versatile and can be served as a side dish or as a main course with meats or vegetables. The combination of the aromatic spices and the sweetness of the peas makes for a dish that is both flavorful and satisfying. Whether you are looking to try something new or looking for a new way to incorporate rice into your diet, Arroz Amarillo with Peas is a dish that is well worth trying.
Arroz amarillo with peas is a traditional Spanish dish that is popular all around the world. It is a type of yellow rice that is seasoned with herbs and spices and contains peas as its main ingredient. This dish is easy to make and can be enjoyed by people of all ages. Here are some valuable tips to consider when making arroz amarillo with peas.

Tip 1 - Choose the right type of rice

The success of any arroz amarillo dish largely depends on the type of rice used. When making this dish, it is recommended to use long-grain rice that has a high amylose content. This type of rice is preferred because it does not become mushy when cooked and can absorb flavors better. Popular choices of rice for this dish include basmati, jasmine, or Carolina gold.

Tip 2 - Soak the Rice Before Cooking

Soaking the rice before cooking can help remove some of the excess starch and improve the texture of the dish. To do this, rinse the rice under cold water until the water runs clear. Place the rice in a bowl and cover it with water for about 30 minutes before cooking.

Tip 3 - Use Fresh Peas

Fresh peas are the perfect addition to arroz amarillo as they add a pop of color and sweetness to the dish. It is recommended to use fresh peas for this dish, but frozen peas can also be used in a pinch. Be sure to add the peas towards the end of the cooking process to prevent them from getting mushy.

Tip 4 - Spice it Up

To add more flavor to your arroz amarillo with peas, consider adding different spices and herbs. Some popular choices include saffron, cumin, garlic, onion, and paprika. Saffron is particularly important in this dish as it gives the signature yellow color and unique flavor. Be careful not to add too much as saffron can be expensive and overpowering.

Tip 5 - Add Broth instead of Water

To make your arroz amarillo even more flavorful, consider using chicken or vegetable broth instead of water when cooking the rice. Broth can add depth and richness to the dish, and it can also make the rice more aromatic.

Tip 6 - Use a Heavy-Bottomed Pot

To prevent the rice from sticking or burning, it is essential to use a heavy-bottomed pot when making arroz amarillo with peas. This type of pot conducts heat more evenly and helps prevent hot spots that can scorch your rice.

Tip 7 - Stir Occasionally

Stirring the rice occasionally can help prevent it from sticking to the bottom of the pot and ensure even cooking. Be sure to use a wooden spoon or spatula to avoid scratching the pot's bottom.

Tip 8 - Let it Rest

After the rice is cooked, it is important to let it rest for a few minutes before serving. This helps the rice to settle and absorb all the flavors better. Additionally, it helps avoid the rice from becoming sticky and clumpy.

Tip 9 - Garnish with Fresh Herbs

Garnishing your arroz amarillo with fresh herbs can give it a pop of color and add a lovely aroma. Some popular herbs for garnishing include parsley, cilantro, or chives. Chop the herbs finely and sprinkle them over the top of the dish just before serving.

Conclusion

With these valuable tips, you can make delicious arroz amarillo with peas recipes that the whole family will enjoy. Remember to choose the right type of rice, soak it before cooking, add fresh peas and spices, and cook it in a heavy-bottomed pot. Don't forget to garnish the dish with fresh herbs and let it rest before serving. With the right technique, you can make arroz amarillo with peas that are perfectly fluffy and full of flavor.

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