Saffron Rice (Arroz Amarillo) →

Serves 4
Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• ¼ cup shallot

• 2 cloves garlic, minced

• ¼ cup chopped sweet red pepper (optional)

• ½ cup green peas (optional)

• 1 cup of chicken broth

• 1/2 teaspoon salt or to taste

• 1 teaspoon saffron threads

• ½ teaspoon turmeric

• 1 cup extra-long-grain white rice

• cilantro or flat-leaf parsley for garnish

Preparation:

1. In a large heavy-bottom saucepan that has a close-fitting lid (a small dutch oven is perfect if you have one) melt the butter with the olive oil over medium heat.

2. Add the garlic, shallot, red pepper, and long grain rice. Stir the rice mixture until fragrant. (about 2-3 minutes)

3. After toasting the rice mixture, add the chicken broth, salt, saffron, and turmeric to the pan. Bring to a boil over medium-high heat.

4. Once the mixture comes to a boil, cover with a lid and reduce the heat to a low simmer and let cook for about 20 minutes. Do not stir.

5. During the last couple of minutes of cooking, take off the lid, stir in the peas, and cover again for the remaining time. Once the rice is tender, remove from heat and fluff with a fork. Cover the pan with a clean dish towel and place the cover back on the keep warm. The towel will absorb the remaining steam so the rice doesn’t continue to cook.

6. Garnish with chopped cilantro or flat-leaf parsley.

*Note: make this a one-pot dish by adding fresh shrimp and/or chorizo sausage the last five minutes of cooking the rice.
To give this recipe extra zip, add a seeded and chopped jalapeno pepper. Add this ingredient, when sautéing the onion, garlic, and rice.

Rice Pilaf with Cumin, Carrots, Pecans, and Parsley →

Photo c. foodblogchef 2020

Rice Pilaf is a dish that probably originated in India and then spread to the Indus Valley and Persia (Iran) along with the proliferation of rice cultivation throughout South Asia and the Middle East sometime between 2000 B.C. and 500 B.C. Combining vegetables, herbs, spices, and nuts, Rice Pilaf is an easy versatile alternative to simple steamed or boiled white or brown rice. The Bon Appetit Test Kitchen article link below gives a very good introduction to making rice pilaf using a variety of aromatics: rice, onion or shallot, veggie of your choice (carrots, fennel, etc.), spice (cumin, coriander, turmeric, curry powder...your choice), herb of choice (cilantro, fennel fronds, parsley, chives), and nut of choice (pecans, pine nuts, almonds, etc.) The message is “Don’t be afraid to experiment.” I made this dish to serve with Bacon Wrapped Barbecue Shrimp, but it would complement many chicken or pork dishes. Enjoy!

4-6 servings
Ingredients:

• 2 tablespoons canola or olive oil

• 1 cup basmati rice (long-grained rice)

• 1 small to medium onion, chopped

• 1 ½ cups chicken broth (or water)

• 1 teaspoon cumin

• 1-2 carrots chopped

• ½ cup chopped pecans

• ½ cup chopped parsley

Preparation:

1. Saute the onion, cumin, and chopped carrots in a saucepan with a heavy bottom and snug-fitting top.

2. Once the onion is translucent, add the rice and stir over medium heat to cover the rice with the flavored oil. Continue stirring until the rice turns translucent and begins to smell toasty (about 3 minutes)

3. Stir in the chicken stock and bring to a boil uncovered. Once boiling, turn the heat to low and cover the pot, cooking until the rice has absorbed all the liquid. When done the rice should be chewy, not crunchy (undercooked) or mushy (over-cooked). (about 12-15 minutes)

4. Fluff the rice with a fork, cover the pan with a clean dish towel, and place the top back on the pan. The towel will absorb moisture from the steam and keep your rice fluffy, not over-cooked and mushy. Let sit covered for 5 minutes.

5. Stir in the pecans and parsley and serve.

Adapted from: https://www.bonappetit.com/test-kitchen/how-to/article/rice-pilaf by Claire Saffitz