This Arroz Amarillo recipe is basic yellow rice.The use of saffron creates the nice yellow color. Most Spanish restaurants will serve this kind of rice to complement fish and seafood.
1 tablespoon of unsalted butter
1 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1 cup of frozen peas
1 tablespoon of saffron
2 cups of long grain rice
4 cups of chicken stock
1 teaspoon of kosher salt
1 teaspoon of crushed black pepper
Preheat your oven to 350 degrees.
Heat the butter and olive oil in an ovenproof pot over medium heat. Add the garlic, onion and saffron. Cook for 2 minutes.
Add in the rice and ensure it is covered with the onion and garlic mixture. Cook for about 4-5 minutes.
Add the chicken stock, frozen peas, salt and pepper. Stir and bring it to a boil.
Cover the pot and bake for 25 minutes. Let the rice stand for about five minute to allow the rice to evaporate some of the moisture. Lightly fluff with a fork and serve.
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