Mexican Rice With Annatto And Avocado Recipes

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.

CUMIN RICE WITH AVOCADO

Steps:

• Place first 4 ingredients in a large saucepan; bring to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. , Stir in picante sauce; heat through. Gently stir in avocado and green onions.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
• Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
• Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
• Serve fish and shrimp with achiote sauce and top with habanero sauce.

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.

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 RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

ANNATTO RICE WITH SAUSAGE AND TOMATO

Steps:

• In a medium saute pan, heat the oil and annatto seeds over medium heat until sizzling. Lower the temperature and cook until the oil turns yellow, about 5 minutes. Turn off the heat. Using a slotted spoon, remove annatto seeds and discard.
• Reheat the annatto oil over medium-high heat. Saute chile and garlic, stir, and cook for 30 seconds. Add sausage, tomato, and bay leaves; cook and stir until heated through.
• Stir in cooked rice. Remove and discard bay leaves. Season with salt and pepper. Serve warm.