CARIBBEAN YELLOW RICE
This is a wonderful Latin Kitchen recipe. It looks like there are a lot of ingredients and directions but it's easy, easy, easy!! You can serve this on a platter with slices of fresh tomato and avocado on top. Enjoy!
Provided by Nif_H
Categories Long Grain Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water to a boil. When it comes to a boil, remove from heat and set aside.
- Heat oil in large pot over medium-high heat, until a piece of onion sizzles when added. Add garlic, peppers and onions to oil. Stir veggies; turn heat down to medium when onions start to brown around the edges. Add tomatoes, stirring until heated through.
- Add all seasonings and continue to stir over medium heat until veggies are evenly coated. While cooking the vegetables, rinse the rice 3 times, until the water runs clear. Add rinsed rice to veggies, stirring for approximately 1 minute, coating rice with the seasoned veggie mix.
- Pour in hot water and stir well, making sure to scrape any rice off the bottom and sides of the pot.
- Let rice come to a boil and partly dry out. Watch for when holes or pockets appear on rice, lower heat to lowest setting and then cover with lid. Keep covered for 25 minutes - do NOT remove lid.
- Uncover, stir rice and serve.
CARIBBEAN YELLOW RICE
From Epicurious...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.
Provided by CaliforniaJan
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
- Cooks' notes:
- You can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it.
- Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.
Nutrition Facts : Calories 427.5, Fat 14.1, SaturatedFat 2, Sodium 592.9, Carbohydrate 67.6, Fiber 1.6, Sugar 1.2, Protein 6.2
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