Spanish Rice
From Andshewasrecipewiki
Achiote Paste
- 2 tbsp ground annatto
- 2 tsp oregano (preferably Mexican)
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- the juice of one lemon
Simply stir these items together until they form a dryish paste, adding a little bit of water from the tap if necessary.
Arroz Rojo con Achiote
- 1/4 cup safflower oil
- 2 cups medium grain rice
- 1 14oz can of tomatoes (I use whole or diced)
- 3 cups vegetable stock
- 1 medium onion, coarsely chopped
- 3 cloves garlic, roasted and mashed
- 1 tbsp achiote paste
- 1 green bell pepper, sliced into thin 1-inch strips
Add tomatoes, onions, garlic, and achiote paste to a blender; blend until smooth. Pass the mixture through a sieve.
Heat the oil in a large saucepan over medium-high heat. Add the rice and fry, stirring, until the color changes to a light gold (about 5 minutes).
Stir in the strained tomato/achiote mixture and fry until it is absorbed into the rice.
Add the stock and the bell peppers. Cover, reduce to medium-low heat and cook for about 30 minutes.
You should have enough rice to serve about six people as a side dish.
