Yellow Rice

Achiote Seed

This is my favorite rice to serve with Mexican food.

Ingredients:

• 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

Directions:

• 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.