Red Rice

Submitted by LifeIsGood

"Red rice is to Latin cooking what dirty rice is to Cajun cooking. The Anchote powder is from ground annatto seeds and is the main seasoning in red rice. This site didn't recognize it as an ingredient but it did know annatto seeds - so I put it in as annatto seeds in the ingredients. If you can't find it in a grocery store, see if you can find a Latin market. Recipe courtesy of Ingrid Hoffmann. Tip: if you burn your rice, you can save it by scooping all the rice that is not stuck to the bottom of the pot into a lidded container. Nestle one small peeled onion in the center of the rice and cover the container tightly. After 20 minutes the onion will magically have absorbed all of the burnt flavor and bitterness from the rice. Thanks Ingrid!"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely minced
• 2 cups long-grain white rice
• 2 cups canned crushed tomatoes
• 1 teaspoon ground annatto seeds (1 t achiote powder)
• 1 bay leaf
• 2 1⁄2 cups chicken broth (low-sodium canned or homemade)

directions

1. Heat the oil in a saucepan over medium-high heat for about 1 minute. Add the onion and garlic and cook, stirring occasionally until the onion is soft, about 2 minutes. Add the rice and cook, stirring often, until it is opaque, about 2 minutes. Add the tomatoes, achiote powder, bay leaf and chicken broth and stir once.
2. Bring to a boil and then reduce heat to medium-low and cook until the liquid evaporates to just below teh level of the rice, about 12 mintues. Reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve!

Reviews

[NorthwestGal]

This was a great way to prepare rice. I served it with BBQ Shrimp with Mango Lime Mayonnaise and steamed corn, and it was a great dinner. The rice is really easy to make and it turned out so tender and flavorful. For the crushed tomatoes, I used a 15oz can of fire-roasted tomatoes and crushed it with my potato masher, and it added a depth of flavor that I think probably would have been missed if I used a can of crushed tomatoes. Thanks, LifeIsGood. We really enjoyed your recipe. Made for Culinary Quest 2017 (Central America).

 

[DailyInspiration]

We thoroughly enjoyed this rice dish. I added a little extra chicken broth to prevent sticking. Loved the addition of the achiote powder - it really adds a nice depth of flavor. We have plenty of rice leftover so I'll be using it for other meals. Made for SWT 2018 - Argentina.

 

[Bonnie G #2]

A nice change from plain white rice, made it as directed and the flavors all went together well, was enjoyed by the whole family

 

[Linky]

This had a lovely color and flavor without being overpowering! I used one can (15 oz) of diced tomatoes, so I used my immersion blender to make the consistency closer to crushed tomatoes. Reduced all ingredients by a little b/c the tomatoes made a little less than 2 cups. made for CQ4

 

[Susie D]

There's a reason classics exist. This simple recipe is just one example. Nothing jumps out and overwhelms the taste buds. It is mild in flavor, yet well seasoned. I served it with street style tacos. Well done LifeIsGood!