Mexican Yellow Rice w/ Peas & Pimentos
This colorful dish is a perfect side to just about anything - chicken, fish, pork or beef.
Ingredients
- ½ cup Olive Oil
- 1 Large Diced Yellow Onion
- 3 cloves Diced Garlic
- 2 cups Rice (my grandmother only used Carolina brand for such a dish)
- 1 Diced Jalapeño
- 1 bunch Cilantro (small bunch)
- 1 tbsp Salt
- ½ tsp Pepper
- 4 cups Vegetable Stock (you can use chicken stock or just water too)
- 3 sprigs Saffron (if you don't have saffron, which is very expensive but does go a very long way, you can use Goya brand Sazón con achiote - this will give you that desired yellow color to the rice. Also, 1 tsp turmeric will work.)
- 1 tbsp Cumin
- 1 bag Frozen Peas
- 1 jar Drained Diced Pimentos (medium jar)
- 1 bunch Fresh Chopped Additional Cilantro (for garnish)
- 8 Lime Wedges (1 per guest, for garnish)
Instructions
- In saucepan place Olive Oil, Yellow Onion and Garlic. Cook until onions are soft and translucent - don't let brown.
- Add Rice and cook for 3-4 minutes stirring until rice is nicely coated.
- Add Jalapeño, Cilantro, Salt and Pepper and stir for 1 more minute.
- Add Vegetable Stock, Saffron and Cumin and simmer until all liquid is absorbed.
- Add Peas and Pimentos and gently fold to incorporate.
- Serve garnished with Fresh Chopped Additional Cilantro and a Wedge of Limes.
