Arroz Amarillo - Spanish Yellow Rice
User Reviews
5
Arroz Amarillo - Spanish Yellow Rice
Description
Arroz Amarillo - Spanish Yellow Rice begins by gently frying finely chopped roasted peppers, onion, and garlic in olive oil until soft and golden, which develops a rich flavor base. Turmeric and bay leaves add earthy aroma and vibrant color, while butter enriches the dish.
The chicken stock is stirred in, and when simmering, rice is added and cooked covered over low heat without stirring, allowing each grain to absorb liquid fully and stay separate. After cooking, the rice rests covered off heat to finish steaming and tenderizing.
This technique results in fluffy yellow rice with layers of savory, slightly sweet, and aromatic notes. It can be served alongside meats, seafood, or vegetables as a complementary side dish.
Using a heavy pot with a snug lid ensures even cooking and steam retention. Rinsing the rice beforehand removes excess starch that might otherwise cause sticking or clumping. Cooking on the lowest heat setting minimizes risk of burning and maintains uniform texture.
Ingredients
- 1 tablespoon olive oil
- 100 grams roasted peppers from a jar, or fresh. Finely chopped
- 150 grams onion finely chopped
- 2 teaspoons garlic minced
- 1 teaspoon Turmeric
- 3 bay leaf
- 30 grams butter or two tablespoons
- 500 millilitre chicken stock
- 250 grams rice
Instructions
- Heat the oil in a medium, lidded saucepan over a medium-high heat.
- Once the oil is hot, turn the heat down to medium and gently fry the chopped pepper, chopped onion and minced garlic until lightly golden brown and soft.
- Add the turmeric, bay leaves, butter and chicken stock to the saucepan. Stir thoroughly to fully combine the ingredients.
- Once the butter has melted and the liquid begins to slowly simmer, add the rice to the pan.
- Tightly cover the saucepan with the lid and turn the heat down to low. Leave the rice undisturbed to cook for 10 minutes.
- After 10 minutes of cooking, remove the saucepan from the heat. Without lifting the lid, allow the rice to rest for a further 10 minutes. This absorption method allows the rice to fully swell and tenderise.
- After the 10 minute resting period, remove the lid and gently fluff the rice with a fork. Serve the Arroz Amarillo immediately while hot.
Notes
- Rinse rice thoroughly before cooking to remove starch and prevent clumping.
- Use a heavy saucepan with a tight-fitting lid to cook rice evenly and trap steam effectively.
- Allow vegetables to caramelize gently for optimal flavor absorption into the rice.
- Keep heat low once rice is added and avoid lifting the lid during cooking to maintain steam environment.
- Let rice rest covered off heat after cooking to complete tenderization and swelling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 577mg | 24% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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