Arroz Amarillo Recipe: Fluffy, Fragrant Yellow Rice
This arroz amarillo recipe takes plain rice to fragrant and fluffy with a few extra steps. Turmeric, adobo seasoning, stock, onion and garlic do the work, and frying the rice first keeps every grain separate.
Equipment
- Food processor
- Fine-mesh strainer / Chinois
- Mixing bowl / Bowl
- Chef's knife
- Chopping board
- Measuring cups
- Shot glass / Measure
- Frying pan
- Saucepan
- Sauté pan
- Stainless steel frying pan
- Wooden / Stirring spoon
Ingredients
- 1 cup long-grain rice
- 1 tablespoon butter or oil
- 1/4 cup finely diced onion
- 1 clove garlic minced
- 1 teaspoon turmeric
- 1 teaspoon adobo seasoning
- 2 cups stock
- 1/8 cup chopped coriander
Instructions
- Wash the rice until the water runs almost clear, then strain it and be sure to get as much excess water off as possible.
- In a preheated frying pan add a splash of oil and the rice. Gently fry whilst stirring for 2 minutes, until you smell a slightly toasted smell. Add the diced onion and fry for a few minutes until it starts to turn translucent, then add the minced garlic and fry for one more minute whilst stirring.
- Add the turmeric, adobo seasoning and the stock, stir everything together, bring the pan to a simmer, turn the heat low, and place a lid on.
- After 10 minutes of gentle simmering check the rice, most of the liquid should have been absorbed and the rice should be 80% cooked. Give it a stir and put the lid back on.
- Cook on a low heat for another 5 minutes, then turn the heat off and leave the lid on for 5 more minutes so the rice finishes steaming evenly. Stir in the chopped coriander just before serving.
Video
Nutrition
Serving: 1portionCalories: 188.3kcalCarbohydrates: 33.8gProtein: 3.9gFat: 3.8gSaturated Fat: 0.3gCholesterol: 2.6mgSodium: 657.7mgPotassium: 104.5mgFiber: 0.9gSugar: 1g
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