Arroz Amarillo
ARROZ AMARILLO
Servings 4
INGREDIENTS
- 2 cups medium-grain white rice, rinsed
- ½ cup smoked ham, diced
- ½ cup chopped onion
- 4 garlic cloves, shredded
- 3 tbsp. sofrito
- 1/3 cup roasted bell peppers, chopped
- 1 tbsp. Pisqueya Sazón
- avocado oil, for cooking
- 2 cups chicken or vegetable broth
- salt and black pepper, to taste
- fresh chopped cilantro, for serving
Video
METHOD
1) Heat some avocado oil in a 5 qt. caldero or pot over medium heat.
2) Sauté the smoked ham until crispy and remove from the pot. Set aside.
3) Add a little drizzle of oil and sauté the onion and garlic until the onion is soft and lightly golden, about 5-7 minutes.
4) Add the sofrito and sauté for 2-3 minutes.
5) Add the rinsed rice and create a well in the center as shown in the video.
6) Drizzle some oil and add the Pisqueya Sazón, mix well to dissolve the seasoning and stir until rice has a bright orange-yellow color.
7) Pour the broth, add the cooked ham and chopped roasted pepper, salt and black pepper to taste and lightly mix to combine.
8) Bring to a boil an d allow liquid to evaporate almost completely.
9) Cover, lower the heat to low and steam for about 30-35 minutes undisturbed. For pegao’/concón/crispy rice in the bottom, steam it for 35-40 minutes.
10) Remove from burner and fluff with a large spoon or fork.
11) Enjoy with fresh chopped cilantro.
¡Buen provecho!
ARROZ AMARILLO
Servings 4
INGREDIENTS
- 2 cups medium-grain white rice, rinsed
- ½ cup smoked ham, diced
- ½ cup chopped onion
- 4 garlic cloves, shredded
- 3 tbsp. sofrito
- 1/3 cup roasted bell peppers, chopped
- 1 tbsp. Pisqueya Sazón
- avocado oil, for cooking
- 2 cups chicken or vegetable broth
- salt and black pepper, to taste
- fresh chopped cilantro, for serving
METHOD
1) Heat some avocado oil in a 5 qt. caldero or pot over medium heat.
2) Sauté the smoked ham until crispy and remove from the pot. Set aside.
3) Add a little drizzle of oil and sauté the onion and garlic until the onion is soft and lightly golden, about 5-7 minutes.
4) Add the sofrito and sauté for 2-3 minutes.
5) Add the rinsed rice and create a well in the center as shown in the video.
6) Drizzle some oil and add the Pisqueya Sazón, mix well to dissolve the seasoning and stir until rice has a bright orange-yellow color.
7) Pour the broth, add the cooked ham and chopped roasted pepper, salt and black pepper to taste and lightly mix to combine.
8) Bring to a boil an d allow liquid to evaporate almost completely.
9) Cover, lower the heat to low and steam for about 30-35 minutes undisturbed. For pegao’/concón/crispy rice in the bottom, steam it for 35-40 minutes.
10) Remove from burner and fluff with a large spoon or fork.
11) Enjoy with fresh chopped cilantro.
¡Buen provecho!