I was inspired to twist around my usual Mexican Rice recipe after we ate at a local restaurant (La Palapa) that focused on Veracruz style seafood cooking. I served this on the side of a Seafood Stew that I usually make a couple times a year.
- 1 cup long-grain whiterice
- 2 TB vegetable oil
- 1 tsp ground anchiote seed (look in the Mexican section of your supermarket; I haven't been able to find it late and have found a bouillion instead and used about a 1/2 tsp)
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups chicken stock
- 1/3 cup drained pickled jalapeno, chopped
- 1/4 cup drained green olives, sliced
- 1 TB drained capers
- Pour rice into a mixing bowl.
- Pour boiling water over it until covered.
- Put a lid over it and let it sit for 20 minutes and then drain.
- Heat the oil in a sauce pan and saute the achiote seed until fragrant.
- Add onion and cook until soft.
- Add rice and cook, stirring for about 5 minutes.
- Pour in the stock, bring to a boil, turn the heat to low, cover and cook for 25 minutes.
- Add the jalapenos, olives, and capers. Stir. And cook for a couple more minutes to warm them.