Yellow Rice
Annatto seeds provide a wonderful color to this rice. We experiment with the amount of the traditional ingredients and it works out well. Next time though, we will double the sofrito since it really disappeared in the large quantity of rice. Originally served as part of: Nick's Really Big Latin Style Meal.
Ingredients
- 2 tablespoons Spanish extra-virgin olive oil
- 1 tablespoon annatto seeds
- ¼ cup sofrito
- ¼ cup onion (sliced)
- ½ teaspoon garlic (minced)
- ¼ cup Spanish style sauce (Goya)
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground coriander
- 2½ cups water
- 2 cups medium grain rice
- salt & pepper
Instructions
We start off by making the annatto oil. In a small pot, we heat the oil and annatto seeds over medium heat. When it starts to sizzle, we lower it and cook gently for about 10 minutes. We turn off the heat and let it sit for another 5 minutes. Using a fine strainer, we strain the oil into a medium pot and discard the seeds.
We heat the annatto oil over medium heat and add the sofrito and sliced onion. We cook for a couple of minutes and then add the garlic. We stir for 30 seconds and, when we can smell the garlic, we add the sauce, cumin, coriander, water, rice, a good amount of salt, and pepper.
We boil for three minutes and then lower the heat, cover, and simmer for about twenty minutes. We want all the liquid to be absorbed and the rice to be tender. We fluff it with a fork and cover it again for a few minutes.
We serve the rice with our latin-style meal.
Ingredients
- 2 tbsp Spanish extra-virgin olive oil
- 1 tbsp annatto seeds
- ¼ cup sofrito (double it next time)
- ¼ cup onion (sliced)
- ½ tsp garlic (minced)
- ¼ cup Spanish-style tomato sauce (Goya)
- ¼ tsp ground cumin
- ⅛ tsp ground coriander
- 2½ cups water
- 2 cups medium-grain rice
- salt and pepper
Instructions
Grown-up
Heat the oil and annatto seeds in a small pot over medium heat. When they sizzle, lower the heat and cook gently 10 minutes. Turn off the heat, let sit 5 minutes, then strain the oil into a medium pot.
Heat the annatto oil over medium heat and cook the sofrito and onion a couple of minutes. Add the garlic and stir 30 seconds, until fragrant.
Add the tomato sauce, spices, water, rice, a good amount of salt, and pepper.
Boil 3 minutes, then cover and simmer on low about 20 minutes, until the liquid is absorbed and the rice is tender. Fluff with a fork and cover again a few minutes before serving.