Making the perfect Arroz Amarillo with Peas should not take much time . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Arroz Amarillo with Peas recipe can feed your family for 6 servings.
There are many different ways to make this Arroz Amarillo with Peas recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arroz Amarillo with Peas recipe.
Arroz Amarillo with Peas Popular Ingredients
- Juice of 1/2 lemon
- 1/2 teaspoon saffron threads, loosely packed
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup long-grain white rice
- 2 cups chicken stock, preferably homemade
- 1 cup fresh peas or frozen petits pois
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Steps for making Arroz Amarillo with Peas
- In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and saute for 4 to 5 minutes, or until softened. Add the garlic and stir for 1 minute more, until the aroma of the garlic is released. Add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan. Stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil. Add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time. Reduce the heat so that the liquid is simmering. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender. Serve hot.
Popular Categories for this Recipe
- Easy Main Dish
- Main Dish
- Grain Recipes
- Beans and Legumes
- Pea Recipes
- Rice Recipes
- Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arroz Amarillo with Peas recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
