Recipe courtesy of Maria Lopez

Arroz Amarillo

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 45 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

Achiote Oil:

1 tablespoon whole achiote seeds

1/2 cup olive oil

Refrito:

2 green bell peppers, roughly chopped

2 tomatoes, roughly chopped

1 bunch fresh cilantro

1 white onion, roughly chopped

Salt and freshly ground black pepper

Arroz:

3 tablespoons extra-virgin olive oil

1/2 tablespoon achiote powder

1/2 tablespoon turmeric

1 cup long-grain rice

2 cups chicken stock, heated

Directions

  1. For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
  2. For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
  3. For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.

Cook’s Note

Olive can be substituted for the achiote oil in the refrito.

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