Sunday, April 26, 2009

Arroz Amarillo

Servings: 6
2 oz of annato oil
2-1/2 cups rice
4 to 4-1/2 cups boiling water
2 oz of salt
Add annato oil, and rice stir to combine. Stir in the boiling water and salt. Bring to a boil, reduce the heat to a simmer, and cook until the liquid evaporates. Cover and cook over very low heat for 20 minutes, stirring after 10 minutes.

Tip: When plating, I like to slice some roasted red pimiento peppers to adorn the rice.

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