Arroz Amarillo or Yellow Rice
original recipe- A Cooks Tour of Mexico by Nancy Zaslavsky
This is Kate’s version:
2 T. vegetable oil
1 c. white rice, rinsed and shaken dry
One medium onion, sliced
One Jalapeno pepper, seeded and sliced thin
One poblano pepper, seeded and cut in half
One red pepper, seeded and cut in half
2 cloves garlic, minced
One medium tomato coarsely chopped
Half of a 14-oz can of black beans, drained and rinsed
2 c. chicken stock
1 t. turmeric
2 t. ground cumin
Place poblano and red peppers on foil covered cookie sheet and spray lightly with cooking spray. Broil until skins are charred, watching carefully. Place in bowl and cover with plastic wrap to sweat. Remove skins when cooled and coarsely chop.
Heat oil in deep skillet; add in onion and saute over medium heat until soft and slightly browned, about 5-8 minutes. Add in garlic and jalapeno and cook for about a minute, until fragrant. Remove vegetables from heat and add a tablespoon of oil to pan. Stir in rice and coat with oil. Cook, stirring continually until rice is nutty, browned and fragrant, about 8-10 minutes. Do not allow to scorch. Stir turmeric and cumin into hot stock until dissolved. Add vegetables back to pan, stir to combine, then add stock. Bring to a boil and reduce heat. Add tomatoes to pan, cover and allow to simmer until nearly all the liquid is absorbed. Stir in beans, roasted peppers and a handful of cilantro leaves. Cover and cook for about 5 more minutes. Serve with lime wedges and pimento stuffed green olives if desired.
RECIPE NOTES: For more tomato flavor, hold off adding it until you stir in the beans and roasted peppers. It would hold its shape better at this stage. This rice was just beautiful on our cobalt blue plates!