You can use saffron or less expensive substitute with Bijol spice.
Arroz Amarillo
Serves 6-8
1/4 cup (60 ml) olive oil
1 yellow organic diced onion
pinch of sea salt
3 minced organic cloves of garlic
2 cups (400 g) long-grain organic white rice
3 1/2 cups (840 ml) organic chicken stock or broth
1 tsp. (5 g) Bijol or pinch of saffron, soaked in a little warm water, or turmeric
1 cup (200 g) frozen organic peas (optional)
1. Heat the oil over medium heat.
2. Add the onions and pinch of salt.
3. Sauté until onions soften, 7-10 minutes.
4. Add the garlic and cook for 2 minutes.
5. Add the rice and continue sautéing for a few more minutes, until the rice starts to smell slightly toasty.
6. Pour in the chicken stock/broth and stir in the Bijol/saffron.
7. Bring to boil, then reduce to low and cover tightly.
8. Cook over low heat until the stock has been absorbed.
9. Add the optional peas, replaced the lid. Let sit for 5 minutes.
10. Fluff with a fork before serving.
