Mexican Yellow Rice

czwartek, 6 lutego 2014

1 cup long grain white rice
2 tablespoons vegetable oil
1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (I tend to use closer to 2 teaspoons)
1 small white onion, finely minced
2 garlic cloves, minced
2 cups vegetable broth or 2 cups chicken broth
1/2 jalapeno, finely minced (optional)
salt

1 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.
2 Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
3 Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
4 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.).
5 Pour in the broth, mix well and bring rice to a boil.
6 Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
7 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.

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