Yellow Rice |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 3 cloves garlic, peeled and chopped | 1 medium yellow onion, peeled and diced |
| 1 medium yellow onion, peeled and diced | 1 medium red bell pepper, cored, seeded, and diced | 1 cup frozen peas |
| 1 teaspoon paprika | 1 teaspoon salt | 1 tablespoon Annatto Oil |
| pinch of saffron (optional) | 2 cups converted rice | 4 cups water |
| 1 | Heat a 4-quart heavy covered pot and add the oil, garlic, onion, and bell pepper. Saute for a few minutes until the vegetables are tender. Add the remaining ingredients, cover, and simmer over low heat 20 to 25 minutes until the rice is tender and the liquid is absorbed. |