Red Achiote Mexican Rice Recipes

MEXICAN ACHIOTE RICE (ARROZ AMARILLO)

Steps:

• For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
• For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
• Next, dribble on and work in enough water (usually about a tablespoon or 2) to give it all the consistency of a thick but spreadable paste. You will need 2 tablespoons of the achiote paste. (Reserve the remainder in a small jar for future use on chicken, fish, pork, turkey, or rice. It will keep in the refrigerator for a while.)
• For the rice Cook the fresh peas in a pot of boiling water until tender, drain and set aside. Or simply measure out frozen peas.
• In a 2-quart, heavy-bottomed saucepan, heat the canola oil over medium heat and add the rice and onion. Cook, stirring regularly and scraping up any sticky bits from the bottom of the pan, until the rice is chalky looking and the onion is soft, about 5 minutes. Meanwhile, in a small saucepan, heat the broth and the 2 tablespoons of achiote paste, along with 1/2-1 teaspoon of salt, depending on the saltiness of the broth. Whisk the broth mixture well, then add to the hot rice pan. Add the carrots. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for 15 minutes.
• Uncover and bite into a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, stir in the peas, re-cover, and let stand for 5-10 minutes longer to complete the cooking. If the rice seems far from done, cook for 5 minutes or so, retest and then add the peas, remove from the heat, and let stand a few minutes. Fluff the rice, scoop it into a warm serving dish, sprinkle with cilantro and serve. It's enticingly exotic! (www.robinsdinnernight.blogspot.com)

ACHIOTE RED RICE PILAF

Steps:

• Rinse the rice well. Place in a bowl and cover with water. Let soak 10 minutes. Rinse again. Allow the rice to drain in the strainer.
• Mix the achiote paste in the vegetable broth, pushing with the back of the spoon until the paste is completely dissolved. Set aside.
• Heat the oil in a heavy saucepan over medium flame. Add the onions and cook and stir a few minutes. Stir in the rinsed rice and diced carrot. Cook, stirring frequently, about 10 minutes, until the rice is coated with oil and turns light golden brown.
• Add the achiote broth and the vegetable juice.
• Bring the rice to a boil, cover, and lower the heat to the lowest setting possible. Cook without stirring, 35 to 45 minutes. (To check if the liquid has been absorbed or not, tilt the pan to the side.) Remove from heat and let stand 5 minutes before serving.

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.

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.

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

YUCATáN CHICKEN WITH ACHIOTE

Steps:

• Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
• To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
• Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

MEXICAN RED RICE

Steps:

• Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
• Add the garlic and chopped onion, and sauté until the onion just begins to brown.
• Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
• Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

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.