Cuban-Style Yellow Rice

Subtle but pleasant flavor, the ideal counterpoint for a more boldly flavored main dish. I didn't have annatto powder but a quick internet search told me that equal parts of paprika and turmeric would be a suitable substitute. Also, rather than cook the onion in the water, I sautéed it briefly in a little butter before adding the rice, then let that toast a bit before adding the water and finishing the cooking. Not wanting to open a jar of pimientos for the little I needed for just Hubs and me, I finely chopped some red bell pepper to take its place. It added both color contrast and extra flavor. I served this with Quick and Easy Shrimp Fajitas and Cucumber-Mango Salsa, both excellent recipes also from this site. Hubs and I agree we'd gladly eat this exact same meal again.

I live in an area where cuban food is very popular and served often at restaurants. I used half chicken broth and half water but otherwise followed the recipe. I think this had very little flavor, but it did cook up beautifully texture-wise. I hate to admit it, I will be sticking with the Vigo package mix when I want to make yellow rice. Just don't think it's worth the effort to try tweaking this to our tastes. Admittedly, this totally could be a personal taste preference thing.

This turned out really good - although a little 'wet' like some others. I may cut down on the liquid next time. Thanks!