2 pinches saffron (about 15 strands) or 2 tbsp annatto seeds
1/2 cup scorching water
1 tbsp olive oil, lard, or bacon grease
1 small onion, finely chopped (about 1 cup chopped)
1 crimson bell pepper, finely chopped (about 1 cup chopped, see notice beneath)
2 cups long-grain white rice, rinsed
4 cloves garlic, minced
3 cups rooster broth (or 1 cup dry white wine + 2 cups rooster broth)
1 tbsp tomato paste
1 tsp salt, extra to style
1. Put together the saffron or annatto seeds to paint the rice: place the saffron in a small bowl, crushing the strands together with your fingers, or place the annatto seeds in a small bowl. Fill with 1/2 cup scorching water and put aside.
2. Heat the oil in a big skillet over medium warmth. Add the onion and sauté till simply softened, about 5 minutes, then stir within the bell pepper and sauté till softened, one other 4 minutes. Stir within the rice and garlic, and sauté till the rice is well-coated and beginning to flip opaque, stirring always to forestall sticking, about 2 minutes.
3. Stir within the rooster broth, tomato paste, salt, and the saffron and its liquid (or the annatto seed liquid – however not the seeds!). Convey to a simmer then cowl, cut back warmth to low, and simmer till the liquid has evaporated (pay attention for when the rice stops effervescent and begins to hiss), about 25 minutes. Take away from warmth and put aside, coated and undisturbed, for not less than 10 minutes. Season with salt to style earlier than serving.
** For a extra balanced shade, use 1/2 crimson bell pepper and 1/2 inexperienced bell pepper, which you’ll see within the image above. However that leaves you with a logistical downside, so utilizing 1 complete bell pepper is simply superb in my ebook.
** This recipe makes rice with a little bit of chew to it, simply the way in which I prefer it. For softer, fluffier rice, add an extra 1/2 cup of broth. In fact, I hardly ever measure out my broth, I simply add sufficient to cowl the rice by 1/2″ to 1″ and it all the time seems superb; the bottom line is to take away it from warmth when it begins to hiss, and to not contact the lid for 10 minutes whereas the rice settles and absorbs the remaining liquid.
** If you happen to use the wine/broth combo as a substitute of simply broth, add the wine first and let it simmer for a pair minutes, stirring typically, earlier than including the broth and continuing as directed.
** For further taste, fry up some bacon as your first step, and take away it with a slotted spoon and use that rendered fats as a substitute of the 1 tbsp oil specified above. Stir within the bacon earlier than serving.
** To make Arroz Rojo, which is extra generally related to Mexican delicacies, use 1 cup (8oz) tomato sauce rather than the tomato paste and cut back the broth by 3/4 cup.
** If you happen to personal a skillet or pot with a glass lid, use it – it’ll make it a lot simpler so that you can examine on the rice’s progress with out disturbing something. I prefer to spin the lid somewhat, to clear any condensation and so I can get a greater look.
** Prompt Pot (electrical strain cooker) directions: for Step #2, use the “Sauté” perform of the Prompt Pot. For Step #3, add the remaining components then cowl and press the “Rice” button. Permit to depressurize naturally earlier than eradicating the lid, about quarter-hour after it’s completed cooking.