I don’t know why I call this “Spanish Rice” except for the fact that it has similar ingredients as my yummy Seafood Paella. I’m not sure if it is Spanish, Mexican, American, or Span-Mexi-Merican? What I do know is that it has a lot of flavor, its vegetarian, has a beautiful color combination, and I want to make it again very soon! I made this dish to serve along side of my Chicken Mole, as I thought just plain white rice might be a bit boring. The recipe is quite simple, it starts with an annatto infused oil, your basic sofrito, and then rice and chicken stock. It has enough flavor and heartiness to be its own meal, or you can use it as a side dish like I did.
Spanish Rice
1 Tablespoon Annatto Seeds (also called achiote seeds)
3 Tablespoons Vegetable Oil
1 Large Onion, diced
2 Cloves Garlic, minced Fine
1 Red Bell Pepper, diced
2 Cups Long Grain White Rice
4 Cups Chicken Stock
1 Tablespoon Salt
2 Cups Frozen Peas, thawed
¼ Cup Cilantro, minced (or parsley if you don’t like cilantro)
In a 4 quart sauce pan heat the annatto seed and oil over medium high heat until small bubbles start to form, turn off heat and let sit until the oil turns a bright red, saffron color. Using a slotted spoon or strainer, remove all annatto seeds and throw away. Next, add the onion, garlic and bell pepper and cook over medium heat until just tender, about 5 minutes. Add rice and continue to cook until all the rice is coated in oil and has a “chalky” coating on it, just a few minutes. Add the chicken stalk and salt, and bring to a boil, stir and cook for a couple minutes. Reduce heat to low, cover and cook for 20 minutes. Add thawed peas and cilantro and stir until well combined, serve immediately.
Spanish Rice
1 Tablespoon Annatto Seeds (also called achiote seeds)
3 Tablespoons Vegetable Oil
1 Large Onion, diced
2 Cloves Garlic, minced Fine
1 Red Bell Pepper, diced
2 Cups Long Grain White Rice
4 Cups Chicken Stock
1 Tablespoon Salt
2 Cups Frozen Peas, thawed
¼ Cup Cilantro, minced (or parsley if you don’t like cilantro)
In a 4 quart sauce pan heat the annatto seed and oil over medium high heat until small bubbles start to form, turn off heat and let sit until the oil turns a bright red, saffron color. Using a slotted spoon or strainer, remove all annatto seeds and throw away. Next, add the onion, garlic and bell pepper and cook over medium heat until just tender, about 5 minutes. Add rice and continue to cook until all the rice is coated in oil and has a “chalky” coating on it, just a few minutes. Add the chicken stalk and salt, and bring to a boil, stir and cook for a couple minutes. Reduce heat to low, cover and cook for 20 minutes. Add thawed peas and cilantro and stir until well combined, serve immediately.
6 comments:
Love that golden color from the annatto seeds!
I have never used annatto seeds, but I do love rice and this sounds like a yummy way to serve it, especially if the rice is paellaish.
Your Paella looks great too. I remember the first time I ate paella, it was on the island of Majorca, and it was on the menu as a starter. Needless to say, I couldn't eat my main course. :-)
I've never used annatto seeds, actually, I've never heard of them either. The rice looks and sounds DELICIOUS.
This is new for me, I never had heard about this annatto seeds, but a friend of mine who visit Viagra Online recommended me to but these seeds which are great for skin.
I’ve been browsing on-line much more than three hours as of late, nevertheless I don’t ever discovered any appealing posting like your site. It’s fairly worth adequate for me. In my opinion, if most of web site owners and folks produced great content material material as you do, the web will probably be a lot way more useful than ever before.
sinus infection home remedy
100% vegetarian.... except for the chicken stock.
Post a Comment