Yellow Rice

Yellow Rice is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This side dish has 460 calories, 12g of protein, and 9g of fat per serving. For $1.46 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 583 people were glad they tried this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up green bell pepper, rice, oregano, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Yellow rice, Yellow Rice, and Yellow Rice.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 teaspoon ground annatto seed

1 bay leaf

1 1/4 cups black beans (about 1/2 pounds)

Freshly ground black pepper

Pinch of cayenne pepper

10 cloves garlic, minced

1/2 green bell pepper, seeded and chopped

1 green bell pepper, stemmed, seeded and chopped

1 teaspoon ground coriander

2 teaspoons ground cumin

1 tablespoon kosher salt

2 teaspoons kosher salt

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoons dried oregano

1 tablespoons red wine vinegar, plus more for the table

1 1/2 cups long-grain rice, (preferably not converted)

2 1/2 cups water

12 cups water

1 small yellow onion, chopped

Equipment:

sauce pan

kitchen towels

frying pan

Cooking instruction summary:

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. Yield: about 4 side dish servings

 

Step by step:


1. Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat.

2. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes.

3. Add the rice and cook, stirring, until toasted, about 2 minutes more.

4. 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.

5. Remove the rice from the heat and set aside, covered, for 10 minutes.

6. Remove the lid and fluff the rice with a fork.

7. Serve with the black beans.

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

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

10. Heat the oil in a medium skillet over medium-high heat.

11. Add the onion and peppers and cook, stirring, until soft, about 5 minutes.

12. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more.

13. 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.

14. 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.

15. Serve.


Nutrition Information:

Quickview
459k Calories
12g Protein
8g Total Fat
83g Carbs
32% Health Score
Limit These
Calories
459k
23%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
83g
28%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
2963mg
129%

Get Enough Of These
Protein
12g
25%

Vitamin C
136mg
166%

Manganese
1mg
72%

Vitamin A
2544IU
51%

Fiber
9g
39%

Folate
140µg
35%

Vitamin B6
0.63mg
32%

Copper
0.51mg
26%

Magnesium
93mg
23%

Phosphorus
220mg
22%

Iron
3mg
20%

Vitamin B1
0.3mg
20%

Potassium
651mg
19%

Selenium
12µg
18%

Vitamin E
2mg
18%

Vitamin K
17µg
17%

Zinc
1mg
13%

Vitamin B3
2mg
13%

Calcium
125mg
13%

Vitamin B5
1mg
12%

Vitamin B2
0.17mg
10%

covered percent of daily need
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Related Videos:

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