Red Achiote Mexican Rice
"A tomato-less Mexican red rice. Popular in the state of Tabasco, with a subtle tangy taste."
photo by ColoradoCooking
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 cups white rice
- 1⁄2 white onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon achiote (Annato red condiment paste available at Mexican food stores)
- 1 poblano chile, deveined and seeded diced (optional)
- 1⁄3 cup cooking oil
- 4 cups chicken broth
- salt or powdered bouillon, to taste
- 1 sprig cilantro
- 1⁄2 key lime, its juice
directions
- Rinse rice and drain well.
- Set apart.
- Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
- Heat oil in a skillet and fry rice on medium heat until lightly brown.
- Add the processed liquid and let it reach boiling point.
- At this point add half of the broth (hot) Simmer covered until broth is consumed.
- Fluff rice with a fork from the edges to the center.
- Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
- Lower heat, cover and cook for about 15 more minutes.
- Fluff it again from the edges to the center.
- Uncover just to add the cilantro sprig.
- Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
- Garnish with poblano strips.
Questions & Replies
-
to taste salt or 1/2 to taste powdered bouillon, to taste. what doesa this mean?
Reviews
-
We loved this rice! I converted it to my rice cooker. Browned the rice using less oil. Onion, garlic, poblano, a little broth and achiote in the food processor. Then into the rice cooker, broth to fill line and white rice cycle. Added the lime juice and cilantro at the end. Topped with a little green onion. Hubby thought it tasted like something you’d get at a Mexican restaurant. Keeper for sure. Thank you! -
I originally came here to see what you did with the rice (don't judge me for being a rice in the box girl lol). I gave 5 stars for your process of your Mexican rice. It gave me some new ideas. I usually just make a season blend of pepper, cumin, onion powder, garlic powder, annatto powder and then I add lime juice and 2 tablespoons of chicken stock to the blend to make a paste. I add the paste to my rice that's already toasting. Stir and let it toast another minute and then add the rest of the chicken stock. I'm gonna make it your way tomorrow and come back and add an update. Hope you're having a wonderful safe day. -
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.<br/><br/>Awesome recipe, thanks for posting! -
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. ;) -
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.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
