This is a particularly yellow dish. On purpose. I’m doing a little Cook/Bake-a-Long over on the CSPS FB page and this week is “Yellow Week”. Arroz Amarillo is of course, yellow by nature, but you could also use red or green bell peppers, zucchini instead of summer squash, and if you wanted to go vegetarian, skip the sausage and it will still be delicious.
Ingredients
for the filling
2 tablespoons olive oil
1/2 medium onion, finely diced
1 yellow or orange bell pepper, finely diced
1/2 small summer squash, finely diced
1 carrot, finely diced
3-4 cloves garlic minced
2 cups uncooked long-grain rice washed and rinsed
3 1/2 cups water
1 chicken bouillon cube
1/2 teaspoon sazon
1 bay leaf
Salt + pepper to taste
3 hot sausage links, casings removed
For the stuffed peppers
2 tablespoons olive oil
2-3 medium sized yellow or red bell peppers, tops cut off and cored
Salt + pepper to taste
Ingredients
In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion, pepper, carrot, and zucchini. Sauté for 5 minutes. Add garlic and sauté for an additional minute.
Add rice, water, bouillon cube, sazon, bay leaf, salt, and pepper to taste (start with 1/4 teaspoon then taste and adjust later). Bring to a boil. Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Do not open the lid. The steam is what cooks the rice. Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, not a spoon.
In the meantime, heat oven to 350F. Rub the peppers inside and out with olive oil, sprinkle with salt and pepper and place upright in a casserole dish. Place 1/2 inch of water in the bottom of the pan and place dish in the oven. Bake in the oven for 15 minutes. Remove and loosely tent while the rice finishes cooking. Keep the oven on.
While the rice is steaming and the peppers are cooking, sauté the sausage links in a non-stick pan. Try to break up the pieces as small as possible and get some nice browning. Once the rice is done combine with sausage into the rice.
Divide the filling between the peppers. Return to the oven for an additional 8-10 minutes before serving.
