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arroz rojo con achiote

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

I have just been gifted with Achiote powder. This will be the first recipe that I try with it.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For arroz rojo con achiote

  • ACHIOTE PASTE
  • 1 Tbsp
    ground annatto
  • 1 tsp
    oregano (preferably mexican)
  • 1 tsp
    ground cumin
  • 1/8 tsp
    ground cloves
  • 1
    lemon, juice of
  • ARROZ ROJO
  • 2 Tbsp
    safflower oil
  • 1 c
    medium grain rice
  • 1/2
    of a 14oz can of tomatoes, use whole or diced
  • 1 1/2 c
    vegetable stock
  • 1/2
    medium onion, coarsely chopped
  • 1
    large cloves garlic, mashed (or to taste)
  • 1 Tbsp
    achiote paste
  • 1
    green bell pepper, sliced into thin 1-inch strips

How To Make arroz rojo con achiote

  • 1
    PASTE: Simply stir the paste items together until they form a dryish paste, adding a little bit of water from the tap if necessary.
  • 2
    ARROZ ROJO: Add tomatoes, onions, garlic, and achiote paste to a blender; blend until smooth. Pass the mixture through a sieve.
  • 3
    Heat the oil in a large saucepan over medium-high heat. Add the rice and fry, stirring, until the color changes to a light gold (about 5 minutes).
  • 4
    Stir in the strained tomato/achiote mixture and fry until it is absorbed into the rice.
  • 5
    Add the stock and the bell peppers. Cover, reduce to medium-low heat and cook for about 30 minutes.
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