Arroz Amarillo

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.


Return to Mexican Hispanic Recipes
Return to Home Page

Need helpful cooking tips? Join my monthly newsletter for new recipes, informative cooking tips and how to information on international cuisines.

Create flavorful, easy meals using a variety of different ingredients.

Learn new ways of using spices in dishes.

Experiment with global flavors!

As a thank you for signing up, you will receive a FREE e-cookbook with 170 creative salsa recipes that you can make easily at home!  These are not your normal recipes for homemade salsa, but contain an eclectic mix that you will want to try. Recipes included are Black Eyed Pea Salsa, Jamaican Salsa, Adobo Herb Salsa, Watermelon Salsa, Carrot Mango Salsa and even some sweet salsa's such as Tropical Fruit & Black Bean Salsa. Also included with this cookbook are recipes on how to cook with salsa in your everyday cooking. Sign up below to get your free copy!

Enter your E-mail Address
Enter your First Name (optional)

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Monthly Newsletter.