Achiote Rice With Hot Dogs Recipes

ACHIOTE RICE WITH HOT DOGS

Steps:

• Cook peppers, onions and garlic in large deep skillet or Dutch oven sprayed with cooking spray on medium heat 3 min., stirring frequently. Add all remaining ingredients except cilantro and wieners; mix well. Stir in 3 Tbsp. cilantro; bring to boil. Cover; simmer on medium-low heat 20 min., stirring occasionally.
• Meanwhile, cook wieners in skillet sprayed with cooking spray on medium heat 2 min., stirring frequently. Remove from heat; cover to keep warm.
• Top rice mixture with wieners; sprinkle with remaining cilantro.

RED ACHIOTE MEXICAN RICE

Steps:

• Rinse rice and drain well.
• Set apart.
• Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
• Heat oil in a skillet and fry rice on medium heat until lightly brown.
• Add the processed liquid and let it reach boiling point.
• At this point add half of the broth (hot) Simmer covered until broth is consumed.
• Fluff rice with a fork from the edges to the center.
• Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
• Lower heat, cover and cook for about 15 more minutes.
• Fluff it again from the edges to the center.
• Uncover just to add the cilantro sprig.
• Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
• Garnish with poblano strips.

HOT DOGS 'N' RICE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender.

MEXICAN RED RICE

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
• Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.

SPANISH RICE WITH HOT DOGS RECIPE

Steps:

• Saute first 4 ingredients in butter until lightly browned. Add remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 5 minutes.

YELLOW RICE - ARROZ AMARILLO CON ACHIOTE

Steps:

• Infusing Annatto Oil:.
• Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
• Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
• Next add the rice and stir into the mixture.
• Saute it until the rice turns opaque.
• Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
• Garnish with cilantro, lime slices and Pimentos.

RICE AND HOT DOGS SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Add the rice and saute for 1 more minute, or until onion is tender. Add the hot dogs and the tomato paste OR diced tomatoes. Cover mixture completely with water.
• Stir in the paprika, chicken bouillon granules, turmeric, cumin and parsley and season with salt and pepper to taste. Continue to cook over medium heat for 20 minutes, or until rice is completely cooked.

ACHIOTE CHICKEN & RICE

Steps:

• Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.
• Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.
• Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.
• Top with olives and cilantro.