Variety is key.

It’s not a secret. I love rice best. It’s my first love and I never got over it. Never will. I can eat it just about every day and not tire of it. This time I will share another variation on the Holy Grain, it happens to be Linz’ favorite one. We fry it in bacon and add achiote powder for the color.

Arroz Amarillo (Yellow Rice)

Ingredients:
2 cp long grain rice (try Jasmine, you’ll be hooked for life)
2 slices bacon, cubed
Vegetable/Canola oil
1 pkt Sazón
2 1/3 cps water
Salt to taste

Put saucepan on stove over high heat and brown bacon. In the meantime, rinse the rice–easiest way is to put it in a colander and run it under cool, tap water. Let it drain; you may need to give it a quick shake to get the excess water out.

Add the rice to the pan with the bacon and drippings, stir it to make sure the grains are evenly coated. If it seems dry, add another teaspoon of vegetable oil. Stir it around every couple of minutes. Once the grains begin turning white, add the Sazón making sure you stir it evenly. Now add the water and check to determine if you need to add more salt.

It will come to a boil pretty quickly, and the liquid will begin to evaporate.  At this time put a tight-fitting lid over it before it is completely dry. You should still see some bubbling at this point. Then lower the temperature to medium low. Now leave it alone for about 30 minutes.

This part is crucial. You’ll notice that most recipes suggest a 2-1 water-rice ratio. I use a lot less liquid because the steam generated in the pot at this point will.take.care.of.every.grain. Trust me. I’ve made rice this way for about 20 years now.

After 30 minutes, remove the lid and fluff the rice with a fork, you will also be incorporating the bacon that has floated to the top. It is now ready to serve. This is the perfect accompanient to beans and chicken dishes. This time I served it with lentils and this chicken.

Cookingly yours,
Anamaris