|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Yellow Rice with Peas |
|
Serves: 4 Print this Recipe(Arroz Amarillo) Category: Rice Dishes Achiote (annatto) seeds' color infuse into the cooking oil to give this Mexican rice its typical yellow hue, elusive aroma, and subtle flavor that's typical in Yucatán and along the Gulf coast of Mexico. The red-orange seeds can be found in Latin-American food stores, or in the Mexican section of most supermarkets. Achiote is used all over Mexico for this popular variation on rice, and it often contains fresh mint (but omit it if you like). 2 tablespoons vegetable oil 1/2 tablespoon achiote or annatto seeds 1/2 medium onion, minced 1 clove garlic (medium), minced 1 cup long-grain white rice 2 cups canned reduced-sodium chicken broth 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1/2 cup cooked fresh or thawed frozen peas 1 1/2 teaspoons finely chopped fresh mint (optional) 1. In a small saucepan, heat the oil over medium heat. Add the achiote seeds and cook until the seeds sizzle and the oil is a rich gold color, about 1 minute. Remove the pan from the heat. Strain the yellow oil into a large saucepan and discard the seeds. 2. Heat the achiote oil over medium heat. Add the onion and garlic. Cook, stirring, until softened, about 2 minutes. Add the rice and cook, stirring, until the grains are yellow and aromatic, about 3 minutes. Stir in the chicken broth, salt, and pepper. Bring the rice to a boil. 3. Reduce heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Remove pan from heat. Scatter the peas and mint over the top, but do not stir. Cover and let the rice stand 5 minutes. If just dry, fluff the rice with a fork then gently stir the peas and mint, if using, into the rice. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
