Hi Manyhats,

Oh my goodness, when I read your post about Kraft's Macaroni & CHeese, I couldn't help but laugh and go "UGH". That was my daughter's ABSOLUTE most favorite snack food, we had boxes and boxes of these in the pantry when she was in high school. I mean, the kid practically lived on these, and when she went a way to college, well you know she substited on the stuff!!

I am used to the Horn & Hardart Macaroni & CHeese of the old days from New York. The one that is rich and creamy and you just can't get enough of it...the only one that comes really, really close is Stouffer's (heck, they don't make anything bad!!!!). Also, the old style Southern recipes for maca and cheese are great!

Anyway, after speaking to my Mom this is what she told me:

"Yellow rice gets its color from saffron, this is an exotic Indian spice made from the dried stamens of the crocus flower. This spice is rather expensive, so Cuban cooks will substitute turmeric or bijol. Both of these have a very bright yellow color and satain the white rice yellow.

Here is her recipe:

Arroz Amarillo (Yellow Rice)

2 T. olive oil
2 T. butter
2 T. finely chopped onion
2 T. finely chopped celery
1 t. garlic salt
1/2 t. white pepper
1 medium ripe tomato, peeled, seeded and finely chopped
1 T. lemon juice
2 c. raw white rice, long grain
pinch of toasted saffron or 1/2 t. bijol
3 1/2 c. hot chicken broth
1/4 c. beer

Met the butter in a skillet and add the olive oil. Saute the onion & celery and saute til transluscent. Add the garlic salt, tomato and lemon juice. Cook on low until mushy.

Add the rice and stir to coat well. Cook for 10 minutes til golden. Add the saffron or bihol to the hot broth and stir to dissolve it. Pour into the rice and transfer the contents to a 2 quart casserole with a cover. Bring to the boil, stir once and cover to cook on low for about 20 minutes. Remove from heat and pour the beer over the rice. Cover and let stand for 15 minutes.

Note:

Some people like to add 1/4 cup of frozen peas and carrots to the broth before adding to the rice.

Hope you enjoy!! Gina