Yellow Rice

Every Cuban café has yellow rice on the menu; it’s eaten all over the Caribbean as a complement to seafood. Because of the saffron, it is sometimes referred to as Spanish rice, and may also include peas and carrots, making it reminiscent of paella. The Latin method of baking rice in the oven provides more even heat than cooking it on a stove-fop, so there is no risk of burning the bottom (although some cook’s deem the crusty rice stuck to the pot the pinnacle of a perfect Spanish rice). To