YELLOW RICE - ARROZ AMARILLO CON ACHIOTE
Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8" - 3/16". The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.
Provided by Rita1652
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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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Mohamed Abdelazeem
[email protected]This is the best yellow rice recipe I've ever tried. It's so flavorful and delicious. I will definitely be making it again.
Zameer Abbas
[email protected]I love this recipe! It's so easy to make and the rice always turns out perfect. I highly recommend it.
GARJO LOTTO
[email protected]This rice is the perfect side dish for any Latin-inspired meal. It's flavorful, fluffy, and always a crowd-pleaser.
Wasim Ahmad
[email protected]I'm not a big fan of yellow rice, but this recipe is amazing. The achiote gives it a beautiful color and a slightly smoky flavor that I love.
Marline Ruthline1
[email protected]This rice is so flavorful and delicious. I love the combination of the achiote and the cumin. It's the perfect side dish for any meal.
seema ayaz
[email protected]I've made this recipe several times now, and it's always a hit. It's the perfect side dish for any Latin-inspired meal.
Usman Noor Muhammad
[email protected]This rice is so easy to make, and it always turns out perfect. I highly recommend it.
Stellamaris Dumebi
[email protected]I love the smoky flavor that the achiote gives to this rice. It's so unique and delicious.
Ming-Lee Mavundla
[email protected]This is my go-to recipe for yellow rice. It's always a hit with my family and friends.
MD AsiF Vai
[email protected]I'm not a big fan of yellow rice, but this recipe changed my mind. It's so flavorful and delicious!
Haseeb Buzdar
[email protected]This rice is the perfect side dish for any meal. It's flavorful, fluffy, and always a crowd-pleaser.
Kibuka Hadadi
[email protected]I love that this recipe is so versatile. I've used it to make everything from burritos to tacos to rice bowls. It's always a hit.
King Lemuel
[email protected]This recipe is a great way to use up leftover rice. I always have some leftover rice in the fridge, and this is a delicious way to use it up.
Rahat Ahmed
[email protected]I've tried other yellow rice recipes before, but this one is by far the best. It's so easy to make, and the results are always perfect.
Cherry May Pillos
[email protected]This rice is so flavorful and aromatic. The achiote really gives it a unique flavor that I love.
Mr Akash
[email protected]I love the vibrant yellow color of this rice! It's so festive and perfect for a party.
Jonathan Mazzoleni
[email protected]This was the first time I've ever made yellow rice, and it was so easy! I followed the recipe exactly, and it came out perfectly. My family loved it.
Chris Eastman
[email protected]I've made this recipe several times now, and it always turns out perfect. The rice is fluffy and flavorful, and the achiote gives it a lovely golden color.
Gissel Martinez
[email protected]This yellow rice recipe is a keeper! The achiote gives it a beautiful color and a slightly smoky flavor. I served it with grilled chicken and black beans, and it was a hit.