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Categories:
annatto seeds olive oil butter onion celery bell pepper garlic long grain rice vegetables salt pepper cumin cilantro lime pimiento
Viewed: 32 - Published at: 7 years agoIngredients
- 1 -2 teaspoon annatto seeds
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, diced
- 1 celery rib, diced
- 1 cup bell pepper, minced
- 2 -3 garlic cloves, minced
- 1 cup long grain rice
- 2 1/2 2 1/2 cups vegetables or 2 1/2 cups chicken stock
- salt
- pepper
- 1/4 teaspoon cumin
- 3 sprigs cilantro
- lime
- pimiento
Method
- 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.
