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Mexican Yellow Rice w/ Peas & Pimentos

This colorful dish is a perfect side to just about anything - chicken, fish, pork or beef.
Print Recipe
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Buffet, Side Dish
Servings 8

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.
Keyword Mexican, Peas, Pimentos, Rice, Yellow