0.0 – 0 reviews • Bell Peppers
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Prep: |
15 min |
| Inactive: |
45 min |
| Cook: |
35 min |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon whole achiote seeds
- 1/2 cup olive oil
- 2 green bell peppers, roughly chopped
- 2 tomatoes, roughly chopped
- 1 bunch fresh cilantro
- 1 white onion, roughly chopped
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 tablespoon achiote powder
- 1/2 tablespoon turmeric
- 1 cup long-grain rice
- 2 cups chicken stock, heated
Instructions
- For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
- For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
- For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.
