Arroz Amarillo - Spanish Yellow Rice
Tired of boring white rice? Then it's time to make Arroz Amarillo! It's an easy yellow rice, originally from Spain but also popular in many Latin American cuisines. You can have this on the table in under 30 minutes, stat.
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Ingredients
- 1 tablespoon olive oil
- 100 grams roasted peppers - from a jar, or fresh. Finely chopped
- 150 grams onion - finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon turmeric
- 3 bay leaves
- 30 grams butter - or two tablespoons
- 500 millilitre chicken stock
- 250 grams rice
Instructions
- Heat the oil in a medium, lidded saucepan over a medium-high heat.1 tablespoon olive oil
- Once the oil is hot, turn the heat down to medium and gently fry the chopped pepper, chopped onion and minced garlic until lightly golden brown and soft.100 grams roasted peppers, 150 grams onion, 2 teaspoons minced garlic
- Add the turmeric, bay leaves, butter and chicken stock to the saucepan. Stir thoroughly to fully combine the ingredients.1 teaspoon turmeric, 3 bay leaves, 30 grams butter, 500 millilitre chicken stock
- Once the butter has melted and the liquid begins to slowly simmer, add the rice to the pan.250 grams rice
- Tightly cover the saucepan with the lid and turn the heat down to low. Leave the rice undisturbed to cook for 10 minutes.
- After 10 minutes of cooking, remove the saucepan from the heat. Without lifting the lid, allow the rice to rest for a further 10 minutes. This absorption method allows the rice to fully swell and tenderise.
- After the 10 minute resting period, remove the lid and gently fluff the rice with a fork. Serve the Arroz Amarillo immediately while hot.
Notes
Rinse the rice first
Take the time to thoroughly rinse the dry rice in a mesh colander before cooking. Rinsing removes excess starch from the grains that causes sticking and clumping.Use a heavy-based pot with a tight fitting lid
Cook Arroz Amarillo in a heavy-based pot with a lid that fits snugly. This helps the rice cook evenly and traps in steam efficiently during absorption.Sauté the aromatics thoroughly
Take the time to sauté the onion, garlic and peppers over medium heat until softened and lightly browned. Allowing them to caramelise builds huge amounts of flavour that get absorbed into the rice as it cooks. Be patient with this step.Cook over a low, gentle heat
Once the rice is added to the pan, reduce the heat to low for gentle, even cooking. Refrain from lifting the lid and stirring the rice to allow the grains to cook undisturbed by the steam trapped inside the pot. As a guide, we set our flame to the lowest possible setting it can go.Embrace the benefits from the 'absorption method'
After cooking, let the rice sit off heat for 10 minutes covered. During this absorption time, the rice finishes steaming and swelling fully without the risk of overcooking from direct heat. Don't be tempted to have a peak by lifting the lid. All the steam will escape!
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 383kcal | Carbohydrates: 60g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 577mg | Potassium: 317mg | Fiber: 2g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg
