Red Achiote Mexican Rice

READY IN: 40mins
Recipe by Mexi-Rosie

A tomato-less Mexican red rice. Popular in the state of Tabasco, with a subtle tangy taste.

Top Review by Chef Jeff S

This was really good. Like some of the other reviewers, I did not add as much oil. I also doubled the lime to squeeze (nice touch, btw). And since I didn't have any chilies on hand, at the end when resting I sliced up a dried chilie and added that with the cilantro to help enhance at the end.

Awesome recipe, thanks for posting!

Ingredients Nutrition

Directions

  1. Rinse rice and drain well.
  2. Set apart.
  3. Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
  4. Heat oil in a skillet and fry rice on medium heat until lightly brown.
  5. Add the processed liquid and let it reach boiling point.
  6. At this point add half of the broth (hot) Simmer covered until broth is consumed.
  7. Fluff rice with a fork from the edges to the center.
  8. Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
  9. Lower heat, cover and cook for about 15 more minutes.
  10. Fluff it again from the edges to the center.
  11. Uncover just to add the cilantro sprig.
  12. Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
  13. Garnish with poblano strips.

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