Best 6 Yellow Rice Arroz Amarillo Con Achiote Recipes
Journey into the vibrant world of flavors with Arroz Amarillo con Achiote, a culinary masterpiece that embodies the richness of Latin American cuisine. This savory dish, also known as Yellow Rice, is a symphony of colors, textures, and aromas that will tantalize your taste buds and transport you to the heart of South America. Discover the secrets of this beloved dish as we explore its history, variations, and the culinary techniques that bring it to life. Within this comprehensive guide, you'll find not just one, but three enticing recipes that showcase the versatility and adaptability of Arroz Amarillo. Embark on a culinary adventure as we unveil the traditional Peruvian recipe, a delightful vegetarian version, and a unique Colombian rendition that promises an explosion of flavors. Let your taste buds be captivated by the harmonious blend of spices, the vibrant hue of achiote, and the fluffy texture of perfectly cooked rice. Prepare to be inspired as you delve into the world of Arroz Amarillo con Achiote, a dish that promises to elevate your culinary repertoire and leave you craving for more.
Let's cook with our recipes!
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.
ARROZ AMARILLO (YELLOW RICE)
Plain white rice or arroz blanco is the base of most Colombian main dishes while Arroz Amarillo, or Yellow Rice, is a very popular side dish around the country. I've been getting a lot of e-mails from my readers asking me how to make this yellow rice, so here it is, the recipe as taught
Provided by Erica Dinho
Number Of Ingredients 5
Steps:
- In a medium pot, place the rice and add the water, achiote, oil and salt.
- Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender.
- Remove from the heat and let it sit for 5 minutes and serve.
YELLOW RICE
Yellow rice is a beloved dish among many cultural traditions. A staple side in Latin American kitchens, arroz amarillo appears in various iterations across the region. The appeal of yellow rice extends to Central and South Asia, and South Africa, and its brilliant hue achieved with saffron, turmeric or achiote. This version uses widely available and economical ground turmeric, and is a canvas upon which you can incorporate other ingredients and spices. Consider adding a bell pepper to the onion and garlic, or stir in a cup of frozen peas at the very end. The amount of cooking liquid you use depends on the type and quality of your rice, and be mindful to cut down on salt if you use a salted broth. Typically served as a side dish, the dish can also be served on its own.
Provided by Naz Deravian
Categories dinner, easy, lunch, grains and rice, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
- In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
- Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
- Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.
ARROZ AMARILLO
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
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.
YELLOW "RICE" WITH SERRANO HAM ("ARROZ" AMARILLO CON JAMON)
Steps:
- Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat.
- Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes.
- Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
YELLOW RICE (ARROZ AMARILLO)
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.
Categories Side Vegetarian Bell Pepper Vegan Cilantro Seed Simmer Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 8
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.
Tips:
- For the best flavor, use high-quality long-grain rice. Basmati or jasmine rice are good options.
- Be sure to rinse the rice thoroughly before cooking. This will remove any starch and help the rice cook evenly.
- Achiote paste can be found in the Latin American section of most grocery stores. If you can't find it, you can substitute annatto seeds or paprika.
- If you don't have achiote paste, you can make your own by blending annatto seeds with a little bit of oil.
- Be careful not to overcook the rice. It should be cooked through but still have a slight bite to it.
- Serve the rice with your favorite Latin American dishes, such as black beans, stewed chicken, or grilled fish.
Conclusion:
Arroz Amarillo con Achiote is a delicious and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and rich flavor, this rice dish is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
