Yellow Rice - Arroz Amarillo Con Achiote – a delicious recipe with annatto seeds, olive oil, butter, onion, celery, bell pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Infusing Annatto Oil:
2
Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
3
Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
4
Next add the rice and stir into the mixture.
5
Saute it until the rice turns opaque.
6
Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
7
Garnish with cilantro, lime slices and Pimentos.
495
kcal
Calories
16
g
Fat
60
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 -2 teaspoon annatto seeds, 2 tablespoons olive oil, 2 tablespoons butter, 1 onion, diced, and more.
Yes, Yellow Rice - Arroz Amarillo Con Achiote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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