Comments on: Old World and New World: Yellow Rice

By: Pati

Pati — Thu, 28 Mar 2013 20:37:20 +0000

Thank you!!

By: Allison

Allison — Thu, 28 Mar 2013 00:56:16 +0000

I’ve made this several times now—the whole family loves it. It’s so easy to make and tastes great! It’s definitely a go-to recipe at our house.

By: Pati Jinich

Pati Jinich — Mon, 03 Sep 2012 21:06:59 +0000

Hola Cindy.
Hm… If it says “zaffron” and it is $1.00 most likely it is not pure saffron, but maybe saffron mixed with other ingredients combined with it being not the most refined… I don’t think it will be harmful, but probably not the taste you’d expect from true, pure saffron.

By: Cindy

Cindy — Thu, 30 Aug 2012 18:01:12 +0000

Pati,
I wanted to make this rice so I went to the Latin section of my grocery store and found the powdered achiote, and the seeds so I got both to give them a try. I also found a little bag of something that was labled “zaffron” that looked like dried flowers. It was very inexpensive, only about a dollar, and I was just wondering if it was the same thing as saffron. I always hear that saffron is the most expensive spice and was just wondering if it was too good to be true. A little help?

By: Pati Jinich

Pati Jinich — Thu, 05 Jan 2012 22:49:46 +0000

You are talking about Green Rice and it is my favorite of all of the Mexican style rices, I will try to post a recipe soon. There are many versions, some with cilantro, parsley, and different kinds of green chiles… And yesÂ¡ Adding cheese on top is a great and popular option after it is cooked.

By: Joanna

Joanna — Tue, 03 Jan 2012 11:47:20 +0000

Pati,
I spent a college semester in Mexico. I was a poli sci major with a concentration in international relations. I went Mexico to improve my fluency in Spanish. I lived with a professor’s family and dined well. One of my favorite dishes was a green rice that was so spicy. It was served as a first course. I would appreciate it if you would post the recipe. The rice was almost like a risotto; Perhaps that was because the denota was hakf Italian. And I am wondering if it had a touch of cheese. Many thanks!

By: Pati Jinich

Pati Jinich — Wed, 14 Sep 2011 12:01:02 +0000

My pleasure Norma!

By: Norma Townes

Norma Townes — Tue, 13 Sep 2011 14:37:47 +0000

This is delicious, now I need to practice some restraint. I can eat this rice all day, every day. Thank you, thank you, thank you.

By: Pati Jinich

Pati Jinich — Fri, 03 Dec 2010 18:01:48 +0000

No worries!

By: Pati Jinich

Pati Jinich — Fri, 03 Dec 2010 17:50:00 +0000

Hi Kristy,
I added it in there! Thanks. You just need to let the achiote seeds fry in a couple tablespoons of oil for a couple minutes over medium high heat, and remove them before adding the rice… Enjoy!
Pati