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Yellow Rice

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 teaspoon ground annatto seed
1 1/2 cups long-grain rice, (preferably not converted)
2 1/2 cups water
2 teaspoons salt
1 bay leaf

For the black beans

1 1/4 cups black beans (about 1/2 pounds)
12 cups water
1 bay leaf

Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.

Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.

Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.

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