Mexican Yellow Rice
photo by mickeydownunder
- Ready In:
- 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
- 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.
Questions & Replies
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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!
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!
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