Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a simple dish, arroz amarillo con carnitas/ achiote rice supper with pork carnitas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have arroz amarillo con carnitas/ achiote rice supper with pork carnitas using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:

1. Prepare Carnita
2. Make ready 1 lb bonelss pork shoulder, cut into 1 inch squares
3. Take 1 tbsp fresh lime juice
4. Take 1 each poblano chile
5. Take 1 cup cooked peas
6. Take 1 cup rice
7. Take 1 small white onion
8. Get 2 cup broth (pork)
9. Take 2 medium carrots
10. Take Garlicky achiote seasoning paste
11. Prepare 2 tbsp achiote paste
12. Prepare 2 tsp allspice
13. Get 1 tsp black pepper
14. Prepare 1 1/2 tsp dried oregano
15. Make ready 3 tbsp cider vinegar
16. Prepare 6 clove garlic
17. Get 1 tbsp cilantro for garnish

Steps to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:

1. Mix achiote paste allspice, black pepper, oregano and vinegar. Roughly chop garlic, sprinkle with salt. Mix into a paste by blending with the back of a spoon. Add a little water if necessary until it is a thick spreadable paste. Add broth and heat to simmer.
2. Cut pork into 1 1/2 inch cubes place in a heavy-bottomed saucepan.
3. Cook uncovered until meat is browned evenly. Remove meat, pour off all but enough fat to coat bottom pan. Set aside.
4. Broil chile until blistered and blacken on all sides.
5. Cover with kitchen towel and let stand 5 minutes.
6. Peel pepper, cut out seed pod and dice.
7. Add rice and onion to pan with drippings.
8. Cook and stir until onion begins to brown. Add broth with spices, browned pork, chile, and carrots.
9. Stir once scraping rice from sides of the pan. Cook medium low for 15 minutes. Once rice is almost ready, stir in cooked peas, re-cover and let stand 5 to 10 minutes for rice to complete cooking. Salt to taste. Garnish with fresh cilantro and lime juice. This recipe is adapted from Rick Bayless' Mexican Kitchen recipe Achiote Rice Supper with Pork Carnitas

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