|
|
|
Arroz Gauldo Yellow Rice
|
|
|
1
Reviews
|
|
By:
Ruth Hitchcock
|
|
Arroz Gauldo Yellow Rice Recipe is rice, colored and delicately flavored with achiote, and typical of Yucatan with onion, garlic, chicken stock and salt.
|
INGREDIENTS
|
|
1 1/2 teaspoons achiote (annatto
seed)
|
|
3 tablespoons oil
|
|
1 cup long-grain rice
|
|
Half a small onion, chopped
|
|
1 clove garlic, minced
|
|
2 cups chicken stock or water
|
|
1 teaspoon salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In a medium saucepan over low
heat, fry achiote in oil. Remove the
seeds from the oil when they
are dark brown, and discard seeds.
The oil will be dark orange in color.
|
|
|
|
2:
Add the washed, drained rice to
the oil and saute for about 5 minutes.
Add the onion and garlic and cook
until onion is soft.
|
|
|
|
3:
In a separate pan bring stock to a
boil. Add boiling stock to rice
along with salt. Bring mixture to a
boil, lower the flame, cover,and
cook until liquid is absorbed (20 to
25 minutes).
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|
|