Arroz Amarillo simply means yellow rice. Most Latin restaurants serve this traditional rice with slow cooked black beans for patrons dining in their establishment. Like most Caribbean side dishes, rice is commonly used in most meals because of the economical use of this staple.
This rice gets its bright color from using saffron, which only a small amount is needed to color the rice giving a great yellow color. Not only does this spice give it bright color it also adds a very unique taste. No wonder it is the most expensive herb in the world.
Latin Side Dish with Bold Yellow Color
Spanish rice is typically used with long grain or extra long grain rice. Most packaging will say two cups of water to one cup of rice to prepare. This method however, produces moister rice. To produce firmer rice, this recipe uses one cup of liquid, which is the chicken stock, to create a pilaf effect.
Also, in this recipe to give the rice more in depth color and somewhat of an earthy flavor, turmeric is also used. Turmeric is a powdered spice used a lot in Indian cuisine. This spice is very mild tasting and will not overpower the saffron when making this rice.
For those who have made “paella” yellow rice is a nice alternative to making something with the signature herb “saffron.” The versatility of this rice enables the home cook to add seafood, sausage or poultry to make a complete meal. It is also very tasty with green peppers; sweet roasted corn or fire roasted diced tomatoes.
Arroz Amarillo-Spanish Yellow Rice Recipe.
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 small red or white onion, chopped
- 2 cloves garlic, minced
- 1 cup of chicken broth
- 1/2 tsp. salt or to taste
- 1tsp. saffron threads
- ½ tsp. turmeric
- 1 cup extra-long-grain white rice
Directions:
- In a large saucepan, over medium heat, melt the butter with the olive oil. Add the garlic, onion, and long grain rice. Stir the rice mixture until fragrant about 2-3 minutes
- After toasting the rice mixture, add the chicken broth, salt, saffron and turmeric to the pan. Bring the temperature to medium high heat to bring it to a boil.
- Once the mixture is to a boil, cover with a lid and reduce to a medium simmer and let cook for about 20 minutes. Do not stir.
- During the last couple of minutes of cooking, take off the lid and let the additional liquid evaporate from the rice. Remove from the heat and set aside for a couple of minutes and then serve.
Tips: To give this recipe extra zip, add a seeded and chopped jalapeno pepper. Add this ingredient, when sautéing the onion, garlic and rice.
For a slightly different taste, substitute half of the chicken broth for white wine.
You could make this a one-pot dish by adding cooked shrimp, chorizo sausage, chicken or seafood to make a complete meal.
Add roasted red peppers, green peas or chickpeas for even tastier rice.
Fresh cilantro or flat leaf parsley also imparts wonderful flavor and colorful interest to this dish.
Vanessa LaBranche - Vanessa is a culinary graduate from the Cambridge School of Culinary Arts in Cambridge, Massachusetts. She is passionate about baking and ...
