Yellow Rice With Serrano Ham Arroz Amarillo Con Jamon Recipes

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.

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.