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Caribbean Yellow Rice

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Ingredients

Adjust Servings:
1 tablespoon annatto seeds (see cooks' note, below)
1/4 cup olive oil
1/2 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
2 large garlic cloves, finely chopped
1/4 cup cilantro, chopped
1 3/4 cups long-grain white rice
1 teaspoon salt
3 cups water

Nutritional information

427.5
Calories
126 g
Calories From Fat
14.1 g
Total Fat
2 g
Saturated Fat
0 mg
Cholesterol
592.9 mg
Sodium
67.6g
Carbs
1.6 g
Dietary Fiber
1.2 g
Sugars
6.2 g
Protein
305 g
Serving Size

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Caribbean Yellow Rice

Features:
    Cuisine:

    This rice was easy to prepare and was a pretty color from the annatto. I subbed a red bell pepper for the green pepper--otherwise I made no modifications. This was good, but a little on the plain side for us. DH found himself jazzing his up with a little hot sauce. Thanks for posting.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Caribbean Yellow Rice,From Epicurious…Sofrito, a sauted vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seedswhich have an astringent, slightly peppery flavorheated in oil until bright red-orange.,This rice was easy to prepare and was a pretty color from the annatto. I subbed a red bell pepper for the green pepper–otherwise I made no modifications. This was good, but a little on the plain side for us. DH found himself jazzing his up with a little hot sauce. Thanks for posting.,This rice was easy to prepare and was a pretty color from the annatto. I subbed a red bell pepper for the green pepper–otherwise I made no modifications. This was good, but a little on the plain side for us. DH found himself jazzing his up with a little hot sauce. Thanks for posting.


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    Steps

    1
    Done

    Heat Annatto Seeds and Oil in a Very Small Saucepan Over Low Heat, Swirling Pan Frequently, Until Oil Turns Bright Red-Orange and Begins to Simmer, 1 to 2 Minutes. Remove from Heat and Let Stand 10 Minutes. Strain Through a Fine-Mesh Sieve Into a Small Bowl, Discarding Seeds.

    2
    Done

    Cook Onion, Bell Pepper, Garlic, and Cilantro in 1 1/2 Tablespoons Annatto Oil in a 2-to 3-Quart Heavy Saucepan Over Medium Heat, Stirring, Until Vegetables Are Softened, 3 to 5 Minutes. Add Rice and Cook, Stirring, Until Most of Grains Are Opaque, 1 to 2 Minutes. Stir in Water and 1 Teaspoon Salt and Bring to a Boil. Stir Rice Again, Then Reduce Heat to Low and Cook, Covered, Until Rice Is Just Tender, About 15 Minutes. Remove from Heat and Let Stand, Covered, 5 Minutes.

    3
    Done

    Fluff Rice With a Fork Before Serving.

    4
    Done

    Cooks Notes:

    5
    Done

    You Can Substitute 1/4 Teaspoon Saffron For the Annatto. Use Only 1 1/2 Tablespoon Oil and Crumble Saffron Into Oil Just Before Using It.

    6
    Done

    Leftover Annatto Oil Keeps, Refrigerated in an Airtight Container, Up to 1 Month.

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    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

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