Yellow Rice Arroz Amarillo Con Achiote
Bright, fragrant, and irresistibly flavorful, Yellow Rice Arroz Amarillo con Achiote is a vibrant Latin-inspired side dish with a sunny disposition. Infused with the rich, earthy hue of annatto seeds, this recipe combines perfectly cooked long-grain white rice with the bold flavors of sautéed garlic, onion, and green bell pepper. A blend of ground cumin, turmeric, and a hint of tomato paste elevates its depth, while a bouillon-infused broth ensures every grain bursts with flavor. Enhanced with a bay leaf and garnished with fresh cilantro and a squeeze of lime, this dish offers a perfect balance of warmth and zest. Whether served alongside roasted chicken, grilled seafood, or enjoyed on its own, this comforting and easy-to-make arroz amarillo is the perfect way to add a pop of color and spice to your table.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 1 tablespoon annatto (achiote) seeds
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 medium onion
- 1 medium green bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 chicken or vegetable bouillon cube
- 1 bay leaf
- 1 teaspoon salt
- 2 tablespoons cilantro
- 4 lime wedges
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from clumping.
In a small saucepan, heat the vegetable oil over medium heat. Add the annatto seeds and cook for about 2 minutes until the oil turns a deep orange color. Do not let the seeds burn.
Strain the oil into a large pot to remove the annatto seeds and keep the infused oil.
Mince the garlic, and finely dice the onion and green bell pepper.
Heat the infused oil in the pot over medium heat and sauté the garlic, onion, and bell pepper for 3-4 minutes until softened and fragrant.
Stir in the tomato paste, ground cumin, and ground turmeric. Cook for 1 more minute to toast the spices.
Add the rice to the pot and stir thoroughly to coat the grains in the oil and spices.
Dissolve the bouillon cube in 4 cups of hot water, then pour the liquid into the pot. Add the bay leaf and salt, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming. Fluff the rice with a fork before serving.
Garnish the rice with chopped cilantro and serve with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 16.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
