A Yellow Rice Recipe for Manyhats

I will like to quote from a book by Oswald Rivera “Nuyorican and Bodega Recipes” that explains the new simple process for cooking a good Yellow Rice without the time consuming process followed by our ancestors. “Today, making yellow rice is quite simple. You don’t even need saffron anymore. You can do the dish yourself instantly and dazzle your friends. Packets of what is called Sazón con Culantro y Achiote (Bija or Bijol) are readily available.” My additional comment is that the secret of a great yellow rice is the Sofrito. As I had mentioned before, each cook in Latin America and the Caribbean has their own Sofrito recipes.

In consideration of cultural differences I will try to use a simple as possible recipe. Buen Provecho!

SOFRITO
(quick recipe)

1/4 cup chopped cilantrillo or cilantro (Chinese parsley)
2 tomatoes, chopped
1 red bell pepper chopped
1 green bell pepper chopped
2 garlic cloves crushed or chopped (or to taste)
1 onion chopped
2 tbs cocktail (small) capers drained
6 pimento stuffed olives, chopped
3 tb Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil.
Salt and pepper to taste
1/2 tsp sugar

Combine all ingredients in a blender or processor and puree until smooth. Remaining sofrito should be stored in the refrigerator in a glass covered container. This sofrito can be used in Mexican Food, Spanish food or Caribbean. It gives a great taste to chicken, meat or any fish, either stewed or baked.

YELLOW RICE

2 cups long grain rice ( I use Cinta Azul, but Uncle Bens is great)
2 cups water or chicken consommé
3 tb Extra Virgin Olive Oil
2 ounces lean cured ham or Pancetta (optional)
1/3 cup Sofrito
1/2 cup white wine or beer
1 package Sazón Goya con Culantro y Achiote (or 1 tsp ground Bijol)
2 tsp. Salt or to taste.

Wash the rice and drain to rid it of starch. In a caldero (heavy iron pot) or in a good Circulon skillet (that is the one I use now) heat the oil and cook the ham cubes, Sofrito, Sazón and salt. Sauté for 4 or 5 minutes. Stir in the rice and mix until it obtains a uniform color. Mix the wine or beer with the water and add to the rice. Lower the heat to Medium and cook uncovered until the water disappears and craters are formed. Move the rice from down upward and cover. Lower to Low heat and cook exactly 18 TO 20 minutes. You will achieve a perfect Yellow Rice. This recipe is the base for a perfect Paella.

Buen Provecho!