Name: Arroz Amarillo
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: latin-american
Ingredients: 1 tablespoon whole achiote seeds; 1/2 cup olive oil; 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; 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

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.
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.
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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Arroz Amarillo

Achiote Oil:

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