Name: Yellow Rice (Arroz Amarillo)
Cook time: 20 min
Total time: 50 min
Yield: Makes 4 (side dish) servings
Ingredients: 1 tablespoon annatto seeds (see cooks' note, below); 1/4 cup mild olive or vegetable oil; 1/2 cup finely chopped onion; 1/4 cup finely chopped green bell pepper; 2 large garlic cloves, finely chopped; 1/4 cup chopped cilantro; 1 3/4 cups long-grain white rice; 3 cups water

Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds—which have an astringent, slightly peppery flavor—heated in oil until bright red-orange.

Cooks' Note

You can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it. Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.

Recipe notes

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