ARROZ AMARILLO

Arroz Amarillo image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

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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.