Nathan's Arroz Amarillo

By DomesticMuse

Before I begin let me tell you this is the most plain basic recipe of cuban yellow rice well cubans just call it yellow rice but I know other cultures have yellow rice to and do it differently.

This is my grandmothers from my fathers side recipe.

This is sort of the base recipe you can built on it. I will go into detail with that at the very bottom of the recipe. Read everything before critiquing it for being to simple :)

Ingredients

• Ingredients:
• 2 -2 cups long-grain white rice
• 3 -3 cups water
• 1 -1 red or green bell pepper minced (I prefer red for this dish but I only had green in the fridge today)
• 1/2 -1/2 onion minced
• -Extra-Virgin Olive Oil
• 4 -4 cloves garlic crushed and minced
• 1 -1 teaspoon ground cumin
• 1-2 -1-2 teaspoons "Bijol" (which is what I use) or "Ground Achiote/ Annato seeds" or "saffron" or "Achiote infused Olive Oil" (the achiote infused olive oil should be used to sautee everything and it wil
• -Salt to taste (about 2 teaspoons)

Details

Servings 6
Adapted from nathanscomida.blogspot.com

Preparation

Step 1

Directions:
(1)Sift the rice if you wish to get rid of any little grains or impurities, then wash the rice in cold water once or if you wish until water runs clear. Drain.
(2)Put rice in rice cooker with water
(3)Heat extra-virgin olive oil on medium high in a frying pan and sautee bell peppers, onions, and garlic until onions are translucent and everything is fragrant. Add to rice.