Arroz amarillo facile (riz jaune espagnol)

Ingrédients

• 2 tablespoons olive oil
• 1/3 cup onion (diced)
• 1/3 cup green bell pepper (diced)
• 3-4 cloves garlic (minced)
• 4 ounces jarred pimentos (drained and sliced)
• 8 ounces tomato sauce
• 2 cups uncooked long-grain rice (washed and rinsed)
• 3 1/2 cups water
• 1 chicken bouillon cube
• 1/8 teaspoon Bijol ((you can also use annatto or turmeric powder to color the rice))
• 1 bay leaf
• Salt + pepper to taste

Préparation

1. 1

   In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.

2. 2

   Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol, bay leaf, salt, and pepper to taste (start with 1/4 teaspoon then taste and adjust later). Bring to a boil.

3. 3

   Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.

4. 4

   Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, never a spoon. The rice should be moist and delicious. Enjoy!