MEXICAN RICE YELLOW RECIPES

Steps:

• Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
• Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
• Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
• Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
• Pour in the broth, mix well and bring rice to a boil.
• Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
• Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

Steps:

• 1) In a saucepan, add the olive oil along with the onion, bell pepper and garlic and let them cook together over medium heat until the onion becomes translucent. 2) Add the rice, stir it around with the onion mixture for about a minute. 3) Add the tomato sauce, chicken stock, tumeric, cumin, oregano, granulated garlic, salt and pepper. 4) Place a lid on the pot, reduce the heat to medium low and simmer for about 15 to 20 minutes or until the rice is tender. 5) Fluff it up with a fork and serve it right away!