Friday, November 6, 2009

Yellow Rice

Achiote Seed

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
  • salt
  • 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.


  1. I take it the seeds give the rice a yellow look?

  2. Yes, the seeds are what gives it the look.