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30 of 30, and Arroz Amarillo (Yellow Rice)

November 30th, 2010 | 3 Comments »

The last gasp, Day 30 of NaBloPoMo 2010. Like I said a week or so ago, it was a lot easier than I expected, what with going back and recycling previous posts and recipes. I like bringing back some old favorites, plenty of which none of you have seen before unless you’ve been hanging around here for almost 5 years.

I am looking forward to a few days off, but right around the corner is the Iron Foodie contest entry that I will be preparing, and another big blog milestone is coming up on the heels of that, one I am looking forward to sharing with everyone. I’m kind of excited about it; maybe it won’t be that huge to some, but to me, it’s BIG.

And with that, I leave the 2010 version of National Blog Posting Month with this delicious recipe for Arroz Amarillo, or Yellow Rice, a delicious side dish that goes with just about anything.

Yeah, yeah. Photo… not so great. Recipe? Awesome!!! Color? Gorgeous! Taste? Spectacular.

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
Cilantro leaves

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.


Yay!! I finished!! 30 posts in 30 days!!


3 Responses to “30 of 30, and Arroz Amarillo (Yellow Rice)”

  1. Jonny says:

    for some reason I have yet to fathom there seems to be an inverse relationship between the quality of the picture and the flavor of the dish. Many of our best creations look absolutely dreadful when captured on celluloid, whereas your rice looks colorful and delicious!

  2. [...] peanut butter cups, arroz amarillo, spicy butternut squash bisque recipe, short rib barley soup, warm orzo salad with beets and [...]

  3. Elle says:

    Here is a bog ‘ol pat on the back for making it through NaBloPoMo. You rock. And you have given me yet another yummy recipe to try :)