With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it’s traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Rinse rice under cold water in mesh strainer; drain.
Place rice in a medium-large saucepan and add the water. Stir in the onion, salt, annato powder, paprika, and pepper. Bring mixture to a boil over medium-high heat. Reduce heat to low, cover saucepan, and simmer for 20 minutes, until water is absorbed and the rice is tender. Serve garnished with pimento slices or green onions.
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