Recipe courtesy of Maria Lopez
Arroz Amarillo
Total:
1 hr 35 min
Prep:
15 min
Inactive:
45 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
45 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
45 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Achiote Oil:
  • 1 tablespoon whole achiote seeds
  • 1/2 cup olive oil
Refrito:
  • 2 green bell peppers, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1 bunch fresh cilantro
  • 1 white onion, roughly chopped
  • Salt and freshly ground black pepper
Arroz:
  • 3 tablespoons extra-virgin olive oil
  • 1/2 tablespoon achiote powder
  • 1/2 tablespoon turmeric
  • 1 cup long-grain rice
  • 2 cups chicken stock, heated

Directions

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.

Cook's Note

Olive can be substituted for the achiote oil in the refrito.

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