Red Achiote Mexican Rice

Total Time
40mins
Prep 15 mins
Cook 25 mins

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

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.

Reviews

(4)
Most Helpful

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!

Chef Jeff S September 06, 2010

Not only did I cut this recipe in haIf but also cut the oil amount down considerably, using only about 1 1/2 to 2 tablespoons. I have never been able to obtain the correct proportion of achiote to rice, but the amount indicated in this recipe is perfect. Lastly I was so happy to see a Mexican rice recipe without store bought taco seasoning mix or canned tomatoes. Don't forget to stir cooked rice before serving to distibute the ingredients. ;)

COOKGIRl December 31, 2004

This is good, I added all the broth and cooked it down in one go, and I also added a Habanero to the paste, which I made from scratch. I used Ancho strips instead of Poblanos, because fresh Poblanos don't exist where I live. The Anchos compliment the earthy flavor of the paste.

TJW September 24, 2004

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