
Arroz Amarillo
Achiote seeds are bloomed in hot oil to draw out their deep yellow-orange colour, then strained out so only the tinted oil remains
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Achiote seeds are bloomed in hot oil to draw out their deep yellow-orange colour, then strained out so only the tinted oil remains

Mexican chorizo is rendered in the pan to release its red, paprika-laden oil

Spinach, coriander, parsley and a charred poblano are blended with chicken stock to make a vivid green cooking liquor

A large cabbage core-out, blanched briefly, leaves separated

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes

Beef parboils briefly with stock cube and onion to make a quick stock

Dried small red beans soak overnight

The combination of spices and tomato gives this rice its distinctive yellow-orange hue