Recipe by COOKGIRl
The yellow aspect comes from tangy achiote powder, also known as annatto. From Mexican: Healthy Ways With a Favorite Cuisine.
Top Review by mickeydownunder
I LOVED making this today!<br/>For Cinco de Mayo, it provided a bit of Ole!<br/>I used homemade chicken stock, added chili and lime zest too!<br/>It was the perfect compliment to Pil Pibil...Thank you! WHOO HOO!
- 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)
- fresh cilantro leaves
Directions See How It's Made
- 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.
- Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
- Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
- 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.).
- Pour in the broth, mix well and bring rice to a boil.
- Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
- 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.