Yellow Rice with Peas
Arroz AmarilloAchiote (annatto) seeds' color infuse into the cooking oil to give this Mexican rice its typical yellow hue, elusive aroma, and subtle flavor that's typical in Yucatán and along the Gulf coast of Mexico. The red-orange seeds can be found in Latin-American food stores, or in the Mexican section of most supermarkets. Achiote is used all over Mexico for this popular variation on rice, and it often contains fresh mint (but omit it if you like).
Ingrediënten
Makes 4 servings
- 2 tablespoons vegetable oil
- ½ tablespoon achiote seeds
- ½ medium onion minced
- 1 medium garlic clove minced
- 1 cup long-grain white rice
- 2 cups canned reduced-sodium chicken broth
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ½ cup cooked fresh or thawed frozen peas
- 1½ teaspoons finely chopped fresh mint optional
Instructies
- In a small saucepan, heat the oil over medium heat.
- Add the achiote seeds and cook until the seeds sizzle and the oil is a rich gold color, about 1 minute.
- Remove the pan from the heat.
- Strain the yellow oil into a large saucepan and discard the seeds.
- Heat the achiote oil over medium heat.
- Add the onion and garlic.
- Cook, stirring, until softened, about 2 minutes.
- Add the rice and cook, stirring, until the grains are yellow and aromatic, about 3 minutes.
- Stir in the chicken broth, salt, and pepper.
- Bring the rice to a boil.
- Reduce heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove pan from heat.
- Scatter the peas and mint over the top, but do not stir.
- Cover and let the rice stand 5 minutes.
- If just dry, fluff the rice with a fork then gently stir the peas and mint, if using, into the rice.
Notes / Tips / Wine Advice:
Serve hot.
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