arroz rojo con achiote
(1 rating)
I have just been gifted with Achiote powder. This will be the first recipe that I try with it.
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(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
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1 Tbspground annatto
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1 tsporegano (preferably mexican)
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1 tspground cumin
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1/8 tspground cloves
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1lemon, juice of
- ARROZ ROJO
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2 Tbspsafflower oil
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1 cmedium grain rice
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1/2of a 14oz can of tomatoes, use whole or diced
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1 1/2 cvegetable stock
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1/2medium onion, coarsely chopped
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1large cloves garlic, mashed (or to taste)
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1 Tbspachiote paste
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1green bell pepper, sliced into thin 1-inch strips
How To Make arroz rojo con achiote
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1PASTE: Simply stir the paste items together until they form a dryish paste, adding a little bit of water from the tap if necessary.
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2ARROZ ROJO: Add tomatoes, onions, garlic, and achiote paste to a blender; blend until smooth. Pass the mixture through a sieve.
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3Heat 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).
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4Stir in the strained tomato/achiote mixture and fry until it is absorbed into the rice.
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5Add the stock and the bell peppers. Cover, reduce to medium-low heat and cook for about 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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