Mexican Rice With Annatto And Avocado Recipes

MEXICAN RICE WITH ANNATTO AND AVOCADO

Steps:

• Heat the oil in a medium (4-6 quart) cast-iron Dutch oven over medium heat for 1 minute. Stir in the rice and garlic until well coated with the oil. Cook, stirring for 2 minutes. Stir in the chicken broth and seasoning and bring to a boil. Reduce the heat to low and cover. Simmer, stirring once, until the rice is tender and almost all the liquid is absorbed, 15 to 20 minutes. Remove the Dutch oven from the heat. Add the peas, but do not stir (the steam will cook thme gently so that they will reamin bright green). Cover and let stand for 5 minutes more. Meanwhile, peel, pit and thinly slice the avocado lengthwise. Stir the lime juice and cilantro into the rice mixture. Season to taste with salt and pepper and serve at once, garnished with the avocado slices.

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

ANNATO RICE

Steps:

• Boil water.
• Add bouillon cubes to dissolve, then stir in converted rice and onion flakes.
• Cover and simmer for 20 minutes.
• While rice is cooking, melt butter in small saucepan and add annato seeds.
• Simmer on low for 10 minutes.
• When rice is done, pour annato mixture through a strainer and into the rice.
• Add parsley and stir well until color is mixed evenly.
• Serve and enjoy!

MEXICAN YELLOW RICE

Steps:

• Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
• Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
• Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
• Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
• Pour in the broth, mix well and bring rice to a boil.
• Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
• Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.