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Salads & sides

Yellow Rice

Yellow Rice  recipe
photo by:kraft
En mi opinion es lo mas sabroso porque tiene un sabor distinto a todos los demas arroces que he comido, su sazon es genial.
posted by
yrom
on 11/14/2010
time
prep:
10 min
total:
35 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
medium  green pepper, seeded, chopped
1/2
cup  chopped onions
3
 sweet chili peppers, seeded, chopped
4
 recao leaves, chopped
2
cloves  garlic, minced
1/4
cup  annatto oil
1
cup  drained canned diced tomatoes
3
Tbsp.  chopped manzanilla olives
3
cups  parboiled rice
4-1/2
cups  water

Make It

COMBINE green peppers, onions, chili peppers, recao leaves and garlic.

HEAT oil in large saucepan on medium heat. Add green pepper mixture along with the tomatoes and olives; stir. Cook 3 min., stirring occasionally.

STIR in rice and water. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min.

Kraft Kitchens Tips

How to Make Annatto Oil (Achiote)
Heat 1 cup vegetable or olive oil in small heavy saucepan or skillet on medium heat. Add 1/4 cup annatto (achiote) seeds (available at Hispanic markets or spice stores); cook 5 min., keeping oil below the boiling point and stirring seeds occasionally. Remove from heat. Cool 1 hour or until mixture turns a deep orange color. Strain into a glass jar; discard seeds. Cover and store oil in refrigerator for up to 1 month.
Substitute
Substitute 2 Tbsp. chopped fresh cilantro for the recao leaves.
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