Mexican Yellow Rice

Submitted by COOKGIRl

"The yellow aspect comes from tangy achiote powder, also known as annatto. From Mexican: Healthy Ways With a Favorite Cuisine."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

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

• Garnish

• 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.

Reviews

[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!

 

[ekarger]

This is a really good, quick rice recipe. I made it for Cinco de Mayo with the recipezaar Picadillo recipe and it was delish. Very tasty and easy.

 

[SusieQusie]

Oh my *this* is good rice! I happened upon achiote powder while browsing one day and have now found a way to use it! DH usually won't touch rice in any shape, form or fashion and he ate half of this - _mmmmmming_ all the while. I made a helluva mess in my kitchen but it's worth having a few red wooden spoons! The only boo-boo I made was to add the jalapeno in with the onion and garlic and even that was a pretty good move. This will defintely be reappearing on my menu! Thanks for posting!

 

[Mamas Kitchen Hope]

Great side! Nice wonderful flavor from the onion, garlic and annato. I added about a teaspoon of salt to this. Thanks for a great recipe cookie!

 

[Lightly Toasted]

I feel kind of guilty reviewing this, because I couldn't fund achiote powder of paste, and I used brown rice instead of white. We're eating healthy these days, and white rice completely off the menu. I wasn't sure at all that the cooking method listed in step #1 would work, since it takes twice as long to cook brown rice, so I just par-boiled the brown rice. And since I couldn't find achiote powder (I went to THREE different stores....and I love in Arizona for pete's sake....it's not like we're unfamiliar with Mexican food!!) So I used New Mexico Chili Powder. Had a nice kick.....but not "pass-the-fire-extinguisher-hot," thank goodness. I really liked the technique of adding the par-boiled rice to the onions and chili powder and then adding the chicken broth. It produced a rice that had a great texture (not SMUSHY) and had a great flavor. My father (a fussy cook and an eaven fussier eater) hovered over my shoulder watching, and was quite intrigued and pronounced the finished product, "better than restaurant quality".....quite a compliment, Cookgirl!