Tuesday, March 31, 2009

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.

  • 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.

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