Arroz Amarillo Cuban Style

DSC_5644Arroz Amarillo

Total time: about an hour 

Yield: 4 servings


1/2 cup diced spanish onion

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

5 bacon strips chopped (not smoked)

1/4 cup olive oil

3 cloves garlic, chopped

1/2 8 oz can of peas

2 cups chicken broth

2 cups uncooked rice

1 teaspoon Bijol powder

1 tablespoon of my Adobo mix

1 teaspoon salt

  1. In a frying pan brown the bacon and then add the onions, peppers, and olive oil and cook for about a minute. Add the chopped garlic and cook an additional minute.
  2. Take 2 cups of chicken broth and pour into a large covered pot. Add the cooked onions, peppers, bacon, the rice, Bijol, and my Adobe mix. Bring to a boil, reduce heat to low, cover, and simmer until rice is fully cooked  (about 40 minutes).
  3. Shut off the burner.  DO NOT TAKE THE LID OFF FOR 15 MINUTES!
  4. Take the lid off the rice and lightly fold the rice and add the peas.  Cover and let sit for another 2 to 3 minutes.  Uncover and serve.