Yellow Rice â€“ Arroz Amarillo
Rachael makes this flavorful rice with friend and chef Daisy Martinez and serves it alongside Fillet a la Veracruzana.
- 1/2 cup achiote oil*
- 1/2 cup Sofrito
- 1/2 cup alcaparrado (marinated olives, capers and pimentos, found in jars in the international foods aisle) or coarsely chopped pimento-stuffed olives
- 2-3 tablespoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 bay leaves
- 3 cups long grain white rice
- 4 cups chicken broth, homemade or canned, plus additional if needed
- 1 cup extra virgin olive oil (EVOO)
- 2 tablespoons achiote (annatto) seeds
Heat the achiote oil in a heavy, 4-5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper and bay leaves, then stir to combine. When the mixture is bubbling, add the rice, stirring to coat. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and reduce the liquid until the broth reaches the level of the rice.
When the broth and rice are level, stir the rice once, reduce the heat to low and cover. Cook for 20 minutes, without opening the pot or stirring.
After 20 minutes, gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.
Heat the EVOO and annatto seeds in a small skillet over medium heat until the seeds start to give off a lively, steady sizzle. (Don’t overheat the mixture or the seeds will turn black and the EVOO will turn a nasty green color). Once they’re sizzling away, pull the pan from the heat and let it stand until the sizzling stops.
Strain as much of the EVOO as you are going to use right away; store the rest for up to four days at room temperature in a jar with a tight-fitting lid.