Feliz Hispanic Heritage Month! Arroz Amarillo (Puerto Rican-style Yellow Rice)


According to Wikipedia, the term Hispanic is used to denote a link to Spain, whether it is a culture or a group of people.  This is why the people of the  countries and islands who were once ruled by Spain are labeled Hispanic today.  As these geographical locations encompass a large variety of customs, traditions, cuisines, and music/art forms, the Hispanic community is a diverse group which cannot be limited to a stereotype.

Of course, my bias tends to lean toward Puerto Rico.  The fact that SuperHubby is Puerto Rican couldn’t have anything to do with that, could it?  ;)  Over the past eleven years, I have learned a lot about that beautiful island and its people.  In case you didn’t know (and I’m always amazed at how many do NOT know), Puerto Rico is a commonwealth of the United States.  Puerto Ricans are U.S. citizens by birth, just like people from Connecticut, Tennessee, Utah, etc.  They do not need a “green card” or a passport to travel, live, or work in the continental United States.  Okay; I’ll step down from my soapbox now….

Now, if you’ve been reading my blog over the past couple of years, you are aware that I cook a lot of Puerto-Rican influenced cuisine on here.  In honor of Hispanic Heritage Month, I am reposting one of our favorite recipes here.

One of the first things I learned to cook is Puerto Rican style yellow rice.   It is a basic dish, and varies slightly depending on the cook.  Usually, I just “eyeball”  it, so   when I decided to post this recipe, I had to stop and measure  the  ingredients  as  I cooked.  Again, this is one of those things that can vary according to your tastes, so don’t get too hung up on  being exact.
Arroz Amarillo (Puerto Rican-style Yellow Rice)
Serves: 6
  • 1 Tbsp. olive oil
  • ⅛ tsp. BADIA Amarillo Yellow Coloring
  • ¼ tsp. GOYA® Adobo con Pimiento (With Pepper)
  • 1 packet GOYA® Sazón with Coriander and Annatto (con Culantro Y Achiote)
  • 1 packet GOYA® Chicken Bouillon
  • 1 Tbsp. GOYA® Frozen Recaito, thawed
  • ½ C. tomato sauce
  • 2 C. water
  • 2 C. medium-grain white rice
  • 1 Tbsp. diced ham
  • 2 Tbsp. alcaparrado
  1. To effectively cook rice, you need to find just the right pot in which to cook it. I use a caldero, which is the traditional cooking pot used for cooking rice and other foods in Puerto Rico. Basically, it's a Dutch oven.
  2. Heat olive oil over medium heat.
  3. Add the next 7 ingredients.
  4. When the water comes to a boil, add the rice.
  5. Turn the rice down to low.
  6. When the water has evaporated until it is level with the rice, add the ham and alcaparrado, stir once, put the lid on and turn heat as low as possible.
  7. Let rice simmer approximately 20 minutes. Now, you don't want your rice to be too wet. This should not be a sticky rice; but, of course, you don't want it to stick and burn. The only way this will work is to LEAVE THE RICE ALONE!! This is very difficult for me. My usual approach to cooking is to hover over the stove, checking, stirring, sometimes even praying. With yellow rice, you can't do this. Well, you can pray, but you need to do it from a distance. I have learned that when I turn it down and put the lid on, it's best to just leave the room. Really. You have to do this.
  8. Now, as for alcaparrado, it is a combination of olives, capers, and pimentos. If you can't find it in your store, don't sweat it; just use pimento stuffed olives. If you can't find the packets of chicken bouillon, again, don't worry. Just use a chicken bouillon cube. It's basically the same.
music to cook by . . . 

Until next time, Happy Cooking!  :)

“On a national level there is a tendency to portray Latino culture as a monolithic entity, which is a really inaccurate way of seeing ourselves. There is as much diversity and uniqueness within the Latino culture as there is in any other kind of American culture.” -    Benjamin Bratt, Peruvian Indigenous/American actor