Yellow Rice With Frijoles And Salchicha Recipes

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

Steps:

• Add oil to saute pan and heat on medium-low heat.
• Chop onions and tomatoes.
• Add onions and tomatoes to the hot oil, cook until vegetables become watery.
• Add the rice to the vegetables and heat rice for about 1 minute to toast it - toasting rice is a secret that keeps it from getting soggy when it cooks in water.
• Once rice is toasted, add your water and seasoning.
• After about 10-12 minutes of the rice cooking, add your beans and pre-cooked sausage.
• Continue to cook everything until rice is tender and no longer hard.
• Once rice is close to desired tenderness and most of water dissolved, turn off heat and let things continue to cook in pot.
• Serve hot and enjoy.
• Down below are a few pictures of my cooking process: And to view my other rice recipes, please see the following: Arroz Curtido, Spanish Rice, Arroz Con Leche.
• See my post for pictures of the cooking process, link below.
• http://www.postresdelacipota.com/2016/09/yellow-rice-with-beans-and-salchicha.html.

Steps:

• Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
• Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
• Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.

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.