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Rice & grains Lunch / Dinner Main Courses Side Dishes

Arroz amarillo (yellow rice) con achiote

Published: 05.25.2021 » Last updated: 08.13.2022

Every region where rice is a staple has its version of yellow rice. But what ingredient is used to give the rice a yellow hue varies.

Arroz amarillo (yellow rice) con achiote

Turmeric is used in Southeast Asia, annatto is popular in Latin America and the Caribbean while saffron is added in South Asian, Middle Eastern and Mediterranean cooking.

Rendering color from annatto (achiote) seeds

In this recipe, annatto seeds are heated gently in oil to render color. The seeds are scooped out leaving the bright red-orange oil in the pan.

Saueeting vegetables in achiote oil

Onion and garlic are sauteed to give the oil flavor before the rest of the vegetables are added. I used carrot cubes and green peas but feel free to substitute your preferred combination of vegetables. Bell peppers, asparagus, green beans and corn are all good choices.

Adding rice to vegetables in achiote oil

Next comes the rice. Almost any rice can be used. White, brown, red, black. Short, medium or long grain. But since the final color of the dish defines it, white rice is the most logical choice. I chose Basmati, a long grain rice, because long grain rice is the least starchy and, therefore, the most unlikely to clamp during cooking.

Pouring broth over rice and vegetables to cook yellow rice

To give the rice better flavor and more nutrients, chicken broth rather than plain water is poured in. The rice grains are left to soak up the liquid, plump up and double or even triple in volume. If the rice-liquid ratio is correct, by the time the rice is done, there should be no visible liquid left.

Full recipe below

Arroz amarillo (yellow rice) con achiote

Connie Veneracion
In this recipe, the rice is cooked in a shallow pan on the stovetop. If you're wondering if arroz amarillo can be cooked in a slow cooker, the answer is yes. Just transfer the contents of the pan into the slow cooker after tossing the rice in achiote oil for a few minutes. Pour in the broth, season, turn on the rice cooker and let it do its work.
Yellow rice
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Caribbean
Servings 4 people

Ingredients
  

  • 1 tablespoon annatto seeds
  • 2 tablespoons palm oil
  • 1 teaspoon minced garlic
  • 1 small onion - peeled and chopped
  • 1 medium carrot - peeled and cut into half-inch cubes
  • ½ cup sweet peas
  • 1 cup long-grain rice - do not rinse
  • 2 cups chicken bone broth
  • salt - to taste
  • pepper - to taste

Instructions
 

  • Pour the oil into a shallow pan and sprinkle in the annatto seeds.
  • Over low heat, allow the annatto seeds to render color.
  • Scoop out the annatto seeds and discard.
  • Set the heat to medium, add the garlic and onion to the oil, and cook gently until slightly softened.
  • Add the carrot cubes and peas.
  • Add the rice. Toss repeatedly to coat each grain of rice with the oil. Cook for a few minutes.
  • Pour in the broth. Taste; add salt and pepper, as needed.
  • Bring to the boil, lower the heat, cover and cook until the rice has absorbed all the liquid.
  • When the rice is done, fluff up the grains using a fork, cover the pan loosely and leave for another ten minutes.
  • Serve the arroz amarillo con achiote hot. It is great by itself or with anything and everything — meat, vegetables, seafood.
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Keyword Rice

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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