Yellow Rice Salad
It’s a simple story. Among all of the dishes I prepared last week, and there were many, in between a four course French inspired dinner party for our Ladies International Group, including bouillabaisse, chicken pate, and rib eye Bearnaise topped with a poached egg.
There were molten chocolate cakes and brownies, and then, some fun nostalgia when the team was in town patting lots and lots of burgers for grilling along with a few large side salads prepared for the after game Team Family Tailgate including today’s Spanish inspired Yellow Rice Salad.
Still, busily preparing dishes and writing recipes, and, just plain being caught up in the joy of the moments, sharing time with many friends and special people, the inevitable occurred, oops, I didn’t take photographs on well, on most all of these menu/ingredient items.
Menu items may always be repeated for a photograph but good times and memories with friends and special people in our lives cannot ever be replaced. Right? And so today I share a piece of a simple story, one photographed special dish from experiences with friends and special people of which I am grateful,Spanish inspired Yellow Rice Salad.
- 1/2 teaspoon saffron
- 1 cup white wine
- 1 15.5 ounce can black beans, drained, rinsed
- 6 ounces frozen green peas, approximately, defrosted, uncooked
- 5 tablespoons olive oil, plus 3 tablespoons or more
- 1 red onion, chopped then separated in half
- 2 cups medium grain Spanish style rice, rinsed well
- 1 packet Sazon seasoning (Goya Brand)
- 3 cups water
- 1 red pepper, seeded, pith removed, chopped
- coarse kosher salt
- 1 large size saute pan with tight fitting lid
- Sprinkle half teaspoon saffron into one cup of white wine, set aside
- Add black beans into a bowl, stir in 1 tablespoon olive oil and a few pinches of kosher salt
- Tumble peas into a bowl, sprinkle in a little salt, stir set aside
- Add 5 tablespoons olive oil to large-sized lidded skillet on low temperature, add half of the chopped red onion into the pan and cook for three minutes, add in the rice and stir combining well with the onion and the oil and cooking for another few minutes
- Pour in the white wine with the soaked saffron and raise the heat to medium, stir, heat another three minutes then sprinkle in the packet of Sazon, stir and pour in the water. Raise the heat to high and cook until rice just begins to boil, cover the pan, reduce the temperature to very low heat and cook rice undisturbed for about fifteen minutes, or a little longer until fully cooked and liquid has absorbed. Turn off heat. Let rice sit covered a few minutes before removing lid
- Transfer cooked yellow rice to a long glass dish. Use a fork to lift and separate the grains
- Clean the skillet and return to burner with a tablespoon or two of olive oil, the remaining half of chopped red onion and chopped red pepper, cook on low heat until softened, approximately three minutes. Tumble in the black beans and the peas, sprinkle mixture with a couple small pinches of kosher salt, stir through, turn off heat, combine with the yellow rice, blending throughout