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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The yellow aspect comes from tangy achiote powder, also known as annatto. From Mexican: Healthy Ways With a Favorite Cuisine. Ingredients:
1 cup long grain white rice |
2 tablespoons vegetable oil |
1 -2 teaspoon ground achiote powder (i tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (i tend to use closer to 2 teaspoons) |
1 small white onion, finely minced |
2 garlic cloves, minced |
2 cups vegetable broth or 2 cups chicken broth |
1/2 jalapeno, finely minced (optional) |
salt |
fresh cilantro leaves |
Directions:
1. Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
2. Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
3. Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
4. Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
5. Pour in the broth, mix well and bring rice to a boil.
6. Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
7. Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.
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