This is my favorite rice to serve with Mexican food.
- 1 cup long-grain white rice
- 2 TB vegetable oil
- 1 tsp ground achiote seed (annato powder)
- 1 small onion, finely chopped
- 2 garlic cloves crushed
- 2 cups chicken stock
- 1/3 cup drained pickled jalapeno chile slices, chopped
- cilantro leaves to garnish
- Put the rice in a bowl and pour boiling water to cover and let stand for 20 minutes.
- Drain, rinse under cold water and drain again.
- Heat the oil in a saucepan, add the ground achiote seed and cook for 2-3 minutes.
- Add the onion and garlic and cook for another 3-4 minutes or until the onion is translucent.
- Stir in the rice and cook for five minutes.
- Pour in the stock, mix well and bring to boil.
- Lower the heat, cover the pan with a tight-fitting lid and simmer for 25-30 minutes, until all the liquid has been absorbed.
- Add the chopped jalapenos to the pan and stir to distribute them evenly.
- Add salt to taste, then spoon into a heated serving dish and garnish with the cilantrolleaves.
- Serve immediately.