Veracruz Rice

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.

Ingredients:

• 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

Directions:

• 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.