Yellow Rice - Arroz Amarillo Con Achiote
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4.92-9.85 ml annatto seeds
- 29.58 ml olive oil
- 29.58 ml butter
- 1 onion, diced
- 1 celery rib, diced
- 236.59 ml bell pepper, minced
- 2-3 garlic cloves, minced
- 236.59 ml long grain rice
- 591.47 591.47 ml vegetables or 591.47 ml chicken stock
- salt
- pepper
- 1.23 ml cumin
- 3 sprig cilantro
- lime
- pimiento
directions
-
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.
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Reviews
-
The best recipes to me are ones that you can improvise with and that allow you to work with what you have. This is one of those recipes!<br/><br/>I did not have the special bit that Rita used to infuse the oil, so I used jalepeno oil that I had on hand and skipped the infusion bit. I also did not have a red pepper, so I used green. Other than that, I made it the same, using chicken broth. I did not have pimentos, so I added fresh diced tomato and oh my goodness is it delish!<br/><br/>Thanks Rita!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey