Description
Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It’s traditional to garnish yellow rice with pimentos, but I don’t like them so I don’t. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.
Ingredients
- 4 cups long grain rice
- 8 cups water
- 1 small onion, minced
- 2 teaspoons salt
- ⅛ teaspoon annatto powder
- ⅛ teaspoon paprika
- black pepper to taste
- 1 cup frozen peas, thawed
- 1 (4 ounce) jar sliced pimento peppers, for garnish
Instructions
- Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
- Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion
- salt
- annatto powder
- paprika
- and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low
- cover pan
- and simmer. After cooking for 10 minutes
- gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender
- 15 to 20 minutes longer. Serve garnished with pimento slices.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 24