Arroz Amarillo (Puerto Rican-style Yellow Rice)
Serves: 6
 
Ingredients
  • 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
Instructions
  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.
Recipe by The Self-Taught Cook at http://theselftaughtcook.com/2013/09/feliz-hispanic-heritage-month-arroz-amarillo-puerto-rican-style-yellow-rice/