Thursday, April 19, 2012

Cuban Yellow Rice

I honestly am the worst at making rice. Yes i can make tons of other stuff but rice well it's just not my forte.  That was before the Cuban Surf and Turf class that Chris and I took.  This rice recipe was not only delicious, it's almost fool proof!  Try it!

Arroz Amarillo
Yellow Rice*

  • 1/2 cup olive oil
  • 4 garlic cloves, peeled and smashed
  • 1 cup minced white onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1/2 cup  dry sherry
  • 1 cup tomato sauce
  • 8 to 10 saffron threads
  • 2 teaspoons salt
  • 3 cups chicken stock
  • 1 1/2 cups long-grain rice
  • 1 (4 oz) jar pimentos, sliced
  • 2 tablespoons chopped fresh parsley

Make it:
  1. Heat a large skillet and add the olive oil. When the oil is fragrant and hot, make a sofrito or thick sauce by adding garlic, onion and peppers and stirring occasionally until the vegetables are soft and translucent, about 10 minutes.  
  2. Add the sherry, tomato sauce, saffron, salt and chicken stock.  
  3. Combine well and raise the heat to high, bringing the mixture to a boil.  
  4. Add the rice. Bring to another boil then cover, lower the heat to a simmer and cook for about 20 minutes, or until the liquid is absorbed and the rice is slightly moist and fluffy. Do not overcook. 
  5. Garnish with slice pimentos and sprinkle with parsley.

Tip: Eat this rice with beans and you've created a complete protein.  It's the best way I know how to eat carbs!

*From "Cuba Cocina!: the tantalizing world of Cuban cooking - testerday, today and tomorrow" by Joyce LaFray, William Morrow and Co.

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