Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8” - 3/16”. The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.

Ingredients

6 serv.

teaspoon annatto seeds↗1 -2
tablespoons olive oil↗2
tablespoons butter↗2
onion, diced↗1
celery rib, diced↗1
cup bell pepper, minced↗1
garlic cloves, minced↗2 -3
cup long grain rice↗1
2 1/2 cups vegetables or 2 1/2 cups chicken stock2 1⁄2
salt↗
pepper↗
teaspoon cumin↗1⁄4
sprigs cilantro↗3
lime↗
pimiento↗

Step-by-step instructions

1
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.
2
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.
3
Next add the rice and stir into the mixture.
4
Saute it until the rice turns opaque.
5
Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
6
Garnish with cilantro, lime slices and Pimentos.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App