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Arroz Amarillo - Spanish Yellow Rice
Tired of boring white rice? Then it's time to make Arroz Amarillo! It's an easy yellow rice, originally from Spain but also popular in many Latin American cuisines. You can have this on the table in under 30 minutes, stat.
Prep Time
5 mins
Cook Time
5 mins
Resting time:
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 383 kcal
Course:
Side Dish
Cuisine:
Spanish
Ingredients
- 1 tablespoon olive oil
- 100 grams roasted peppers from a jar, or fresh. Finely chopped
- 150 grams onion finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon Turmeric
- 3 bay leaves
- 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.
Cup of Yum
Notes
- Take the time to thoroughly rinse the dry rice in a mesh colander before cooking. Rinsing removes excess starch from the grains that causes sticking and clumping.
- Cook Arroz Amarillo in a heavy-based pot with a lid that fits snugly. This helps the rice cook evenly and traps in steam efficiently during absorption.
- Take the time to sauté the onion, garlic and peppers over medium heat until softened and lightly browned. Allowing them to caramelise builds huge amounts of flavour that get absorbed into the rice as it cooks. Be patient with this step.
- Once the rice is added to the pan, reduce the heat to low for gentle, even cooking. Refrain from lifting the lid and stirring the rice to allow the grains to cook undisturbed by the steam trapped inside the pot.
- As a guide, we set our flame to the lowest possible setting it can go.
- After cooking, let the rice sit off heat for 10 minutes covered. During this absorption time, the rice finishes steaming and swelling fully without the risk of overcooking from direct heat. Don't be tempted to have a peak by lifting the lid. All the steam will escape!
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
60g
(20%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
577mg
(24%)
Potassium
317mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
327IU
(7%)
Vitamin C
15mg
(17%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 383
% 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.