Yellow Rice

By deanarrca

Why Saffron is not Authentic in Cuban American Cuisine

Chicken and Yellow rice comes from the Spanish influence in Cuba. The Spanish immigrants loved saffron from Spain. However saffron was very pricey and the Spanish immigrants could not get it or afford it in the Islands so they learned to make a substitute out of annatto seeds. They use the seeds to make annatto oil. Most Cuban American cooks today just use the little flavor packets for yellow rice made by VIGO.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and chopped
• 1 medium yellow onion, peeled and diced
• 1 medium red bell pepper, cored seeded & diced
• 1 cup frozen peas
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 envelope Vigo coloring, (or annatto oil)
• 2 cups long-grain white rice
• 4 cups water

Preparation

Step 1

Heat a 4-quart heavy covered pot and add the oil, garlic, onion, and bell pepper. Saute for a few minutes until the vegetables are tender. Add the remaining ingredients, cover, and simmer over low heat 20 to 25 minutes until the rice is tender and the liquid is absobed.