The yellow rice often served as a side at Latin or Caribbean restaurants is easy to make at home, with the right ingredients. The dish gets its signature color from the addition of Annatto Oil, and not from turmeric or saffron as one might expect.
To make your own, begin by simply put some annatto oil into your pan. Saute some onions and garlic alongside your rice, then add water or stock to cook. It’s that simple! This versatile recipe is great to have on hand, too. Just add corn, black beans or peas for extra flavor.
- 2 tablespoons Annatto Oil
- 2 Turkish bay leaves
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1-2/3 cup long grain white rice
- 3 cups water (or stock)
- chopped cilantro, for garnish (optional)
- In large saucepan over medium heat, saute the onion and garlic in the Annatto Oil. Cook, stirring often, until the onion and garlic have softened stirring, for about 5 minutes. Now add the rice and cook about 2 minutes, until most of the rice is coated with the oil and looks opaque.
- Add the salt, and the water or stock, then bring to a boil. Give the rice a stir, then reduce heat to low, cover, and cook for 20 minutes. When the 20 minutes is up, taste the rice - if it's done, remove the pan from the heat, and let it stand (still covered) for a few more minutes. If using chopped cilantro, add it now, then fluff the rice with a fork, and serve.
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