Connie’s notes
Every region where rice is a staple has its version of yellow rice. But what ingredient is used to give the rice a yellow hue varies. Turmeric is used in Southeast Asia, saffron is added in South Asian, Middle Eastern and Mediterranean cooking while annatto is popular in Latin America and the Caribbean.
For this dish, annatto seeds are heated gently in oil to render color. In this brightly colored oil, spices and vegetables are sauteed before rice is tossed in. Together, they cook in chicken broth until the rice has soaked up the liquid and the vegetables are tender. The entire cooking process is done on the stovetop.
If you’re wondering if arroz amarillo can be cooked in a rice cooker, the answer is yes. Just transfer the contents of the pan into the rice cooker after tossing the rice in achiote oil for a few minutes. Pour in the broth, season, turn on the rice cooker and let it do its work.
Ingredients
- 1 tablespoon annatto seeds
- 2 tablespoons palm oil
- 1 teaspoon minced garlic
- 1 small onion peeled and chopped
- 1 medium carrot peeled and cut into half-inch cubes
- ½ cup sweet peas
- 1 cup long-grain rice do not rinse
- 2 cups chicken bone broth
- salt to taste
- pepper to taste
Instructions
- Pour the oil into a shallow pan and sprinkle in the annatto seeds.
- Over low heat, allow the annatto seeds to render color.
- Scoop out the annatto seeds and discard.
- Set the heat to medium, add the garlic and onion to the oil, and cook gently until slightly softened.
- Add the carrot cubes and peas.
- Add the long-grain rice. Toss repeatedly to coat each grain of rice with the oil. Cook for a few minutes.
- Pour in the chicken broth. Taste; add salt and pepper, as needed.
- Bring to the boil, lower the heat, cover and cook until the rice has absorbed all the liquid.
- When the rice is done, fluff up the grains using a fork, cover the pan loosely and leave for another ten minutes.
- Serve the arroz amarillo con achiote hot. It is great by itself or with anything and everything — meat, vegetables, seafood.
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