EASY ARROZ AMARILLO (SPANISH YELLOW RICE)
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
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
YELLOW RICE - ARROZ AMARILLO
A Simple & Complete Latin Staple Yellow rice, or Arroz Amarillo, is a staple in the homes of many Latino families. Virtually every Hispanic culture relies on a yellow rice recipe as the basis of many meals. Make this simple GOYA® yellow rice recipe a favorite in your home, too-the GOYA® Sazón with Coriander and Annatto will make it scrumptious. You can also use GOYA® Yellow Rice for a complete mix that makes Arroz Amarillo in no time.
Time 50m
Yield 4
Number Of Ingredients 7
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.
BASIC YELLOW RICE
Simple and delicious basic yellow rice.
Provided by EthioCook
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 7
Number Of Ingredients 10
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
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
EASY SPANISH YELLOW RICE
I'm a lazy cook so when I had a craving for my grandmother's yellow rice, I figured out a recipe that would taste the same and be simple. Amounts and ingredients can be changed according to your tastes and it keeps well too! This is a kind of spanish rice that my Domincan grandmother makes, using tumeric instead of saffron to give the rice its color, with peas, shallot/onion, and garlic.
Provided by Marina J.
Categories White Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan on medium-high heat.
- Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
- Add rice, broth, tumeric, and salt. Add frozen peas; I usually add enough to cover the surface of the broth (you can gauge this by adding them little by litte, they usually float to the top). Bring to a boil; this may take a few minutes.
- Reduce heat to medium-low, cover, and simmer until tender and liquid is absorbed, this takes anywhere from 15 to 20 minutes depending on tastes and your stove!
- Sprinkle with fresh cilantro for a little extra flavor.
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