Arroz amarillo (yellow rice)

I’ve always been amazed at how the Italians have developed hundreds if not thousands of ways to serve their pasta just as the Chinese have countless recipes for noodles. Come to think of it, they have done pretty much the same with rice. The Italians have their risotto; the Chinese have integrated rice into their main dishes, sweets and snacks. I suppose it really boils down to getting the most out of one’s staple food. It’s wise to get creative and imaginative with the ingredient that is most abundant and most widely available.

We’ve assimilated the same attitude — rice is a Filipino staple since heaven knows when then we “inherited” rice traditions both from the Spaniards (close brethren of the Italians in Mediterranean cuisine) and the Chinese. However, I’ve always felt that the Filipinos’ creativity with rice is geared more toward making sweets and snacks. Suman, for instance, and its so many varieties. Then, there are the countless number of rice cakes including the bibingka and the puto bumbong that are inexorably intertwined with Christmas traditions.

And yet, when it comes to cooking rice for our main meals, well, it’s either plain boiled or steamed or, to refresh day-old rice, fried often with lots of garlic. Even rice cooked in bamboo tubes is still, essentially, plain steamed rice. Odd, really. Do we really prefer the neutrality of rice to better appreciate the flavorful savory dishes that are served with it?

Whatever the reason, I’m rarely comfortable with the status quo that, unless served as a sweet, rice is better left neutral to set off the savory dishes that go with it in main meals. So, I set on a journey into unfamiliar rice territory that started some three years ago when I was still writing for a newspaper and Perk up your rice was published in my food column. I have since probed the world of jambalaya, kedgeree, risottos, pilafs and rice salads.

I am still on that journey. Very much so. And now that I am learning so much about Latin American cooking, including Mexican cuisine, I am discovering so many more amazing ways to cook rice. Like this arroz amarillo — colored with annatto (atsuwete, achiote, achuete) oil and boiled in meat broth. So simple, so tasty and so darn pretty.

casaveneracion.com Arroz amarillo (yellow rice)

Recipe: Arroz amarillo (yellow rice)

Ingredients

Instructions

  1. Heat the annatto / achiote oil in a pan.
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  3. Add the garlic and onion and cook gently until slightly softened.
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  5. Add the carrot cubes and peas.
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  7. Add the rice. Stir to coat each grain of rice with the oil. Cook for a few minutes.
  8. Transfer the rice mixture to the rice cooker. Pour in the broth. Taste; add salt and pepper, as needed.
  9. Turn on the rice cooker and cook the rice, as usual.
  10. casaveneracion.com Arroz amarillo (yellow rice)
  11. When the rice is done, leave for a few minutes in the cooker then fluff up the grains using a fork.
  12. Serve the rice hot. It is great by itself or with anything and everything — meat, vegetables, seafood.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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Comments

  1. Kat says

    Sounds yummy! Is this related to the rice that comes with chicken inasal? Colombian/Brazilian rice also tastes good. I generally try to stick to plain white/brown rice in an attempt to stave off more sodium/fat. There aren’t a ton of healthy Filipino food options outside of sinigang and roasted barbecue/seafood, but plain rice is at least better than mixed in with other less healthy ingredients.

    • says

      Think of it this way — if you eat more of the rice because it is already flavorful, you eat less of the fried and heavily seasoned meat or fish that the rice is often paired with. Which is better now? :)

      AS for Mang Inasal, I only ate there once, had plain white rice, I’ve no plans of ever eating there again, so, I’ll never have the chance to see what their yellow rice is to compare. :)

  2. Sam says

    I wonder if you’ve tried making cilantro rice. It pairs very well with grilled meat and fish. Chop some garlic, onions and cilantro. Saute in olive or vegetable oil. Add uncooked rice and stir for a few minutes. Add a 3/4 cup of meat broth for each 1/2 cup of rice. Cover and simmer in a covered pot over low medium heat until done. Stir rice when done and drizzle with a few more drops of olive oil and sea salt to taste. Enjoy!! Let me know if you like it ;) ~Sam

    • says

      I came across that as “arroz verde”. It’s on my list. I’ve been wanting to make it for a long time but I’m the only cilantro lover in my family. I have to time it when I’m the only one home. Thanks! :)

      • crisma says

        I think, you’ve hit the nail on the head with your “rice series”– the white rice, then the yellow rice, tapos the arroz verde… I think there will be a red rice, too, right? Thanks so much again Connie.

  3. Julius S says

    I viewed the pictures on your blog before reading the blog’s article. Upon viewing the pictures, the first thing that came to mind is the Spanish Rice that goes with my favorite grilled Chicken Taco that I order at Mexican Restaurants.

    I’ve been searching Mexican Cookbooks on how to make this Spanish Rice so I can make it at home to accompany my home-made Tacos. I’ll definitely try this out.

  4. alice says

    I put ground beef to it and it’s like java rice. I hope you can share with us, if you have, the recipe of kamameshi rice. I cook it but it doesn’t seem right. Thanks.

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