Yellow Rice - Arroz Amarillo Con Achiote

"Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8” - 3/16”. The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
50mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Infusing Annatto Oil:

  • Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
  • Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
  • Next add the rice and stir into the mixture.
  • Saute it until the rice turns opaque.
  • Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
  • Garnish with cilantro, lime slices and Pimentos.

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Reviews

  1. The best recipes to me are ones that you can improvise with and that allow you to work with what you have. This is one of those recipes!<br/><br/>I did not have the special bit that Rita used to infuse the oil, so I used jalepeno oil that I had on hand and skipped the infusion bit. I also did not have a red pepper, so I used green. Other than that, I made it the same, using chicken broth. I did not have pimentos, so I added fresh diced tomato and oh my goodness is it delish!<br/><br/>Thanks Rita!
     
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