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.
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.
AUTHENTIC YELLOW RICE - ARROZ AMARILLO
It took me many, many years to really grasp the concept of making GOOD rice. Authentic Mexican and Cuban restaurant quality rice was something I always wanted to achieve, yet I never truly understood or figured it out until I had spoken with a woman of Mexican heritage who taught me the right way - and I've never looked back! If...
Provided by Sarah McCormick
Categories Rice Sides
Time 40m
Number Of Ingredients 6
Steps:
- 1. Rinse the rice in a mesh colander thoroughly to remove all of the surface starch. This step alone can improve your rice dramatically, no matter what type of rice dish you are choosing to make. Rinse the rice until the water runs clear. You may want to dig your hands through the rice, moving it around to really rinse it well. Drain the rice well.
- 2. In a large pot with a tight fitting lid, heat 3 cups of water to a boil. Once boiling, turn heat down to about 4, or medium low. Meanwhile as the water is heating, in a frying pan, heat the olive oil over medium heat until very hot. Add in the onion and cook for about 1 minute, and then add in the rice to the frying pan. Frying the rice before boiling the rice is commonplace in Spanish and Latin kitchens, though many people are not aware of this ever important step. Fry the rice, stirring with a wooden spoon, for about 4-5 minutes.
- 3. Add to the rice the chicken boullion packets and Sazon Goya packets, and stir well. Be sure all of the rice is evenly coated with the seasoning.
- 4. Transfer the rice to the boiling water, stir once, and cover with the lid. DO NOT open the lid until the rice is done, which will be about 20 minutes. The rice relies on the steam to thoroughly cook through, and by removing the lid, you will allow the steam to escape. Once done, fluff with the back of a fork, and serve with black beans and chicken, pork chops, or anything you like.
- 5. Optional: You can add 1/2 C of frozen mixed vegetables to the rice if you'd like to. Just add them when you are in the stage of frying the rice, to the rice, and transfer to the hot water together.
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