Yellow Rice Recipe (Arroz Amarillo)

🧂 Ingredients

• 2 tablespoons olive oil

  Spanish olive oil preferred
• 1 small onion

  chopped
• 1 small bell pepper

  chopped (use spicier peppers to your preference)
• 1.5 cups long grain rice
• 4 cloves garlic

  minced
• 1 cup tomato sauce
• 1/2 cup chopped pimientos
• 1 bay leaf
• 1-2 teaspoons salt

  to taste
• ½ teaspoon bijol

  or use Sazon with saffron, turmeric, annatto, or 4-5 crushed saffron threads
• Black pepper to taste
• 3 cups chicken stock

  warmed - chicken bouillon works well here

Instructions

• 1 Heat the oil to medium heat in a large pan. Add the onion, peppers, and rice.
  Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the
  rice is lightly toasted brown.
• 2 Add the garlic and cook 1 minute.
• 3 Add the tomato sauce, chopped pimientos, bay leaf, salt, and bijol (or
  substitute). Season with black pepper to taste. Cook 2-3 minutes.
• 4 Pour in warmed chicken stock. Bring to a boil, then reduce heat to low and
  cover. Simmer until all of the liquid is absorbed into the rice, about 15
  minutes. Do not stir during this time, and keep covered.
• 5 Remove from heat. Let the rice sit another 5-10 minutes, covered.
• 6 Fluff with a fork and serve.

Nutrition Info